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Easy Applesauce

Chinese Chicken

Grandma Blum's Chicken Soup

Bean Salad

Kale Soup: Hot or Cold

Baked Apple Treats

500 Cake

Tasty Turkey Burgers

Swordfish with Tomato and Olive Confetti

Easy Spinach & Cheese "Soufflé"

Farmers' Market Omelet

Carrot Ginger Soup & Ricotta Gnocchi

Sweet Potato Muffins

Chocolate Tortes

Parmesan Rounds

Glazed Corned Beef

Hot & Sour Soup

On-Time Chicken Soup

Squash Biscuits

Apple Charlotte

Penne Pasta & Cherry Tomatoes

Ratatouille with Chicken

Gazpacho

Cucumber and Yogurt Soup

Roasted Asparagus

Lamb on the Grill

Sorrel Soup

Julie's Tabbouleh

Zucchini Dolma

Passover Candy

Soft Pretzels

Hamantaschen

Borscht for Supper

Mu Shu Chicken

Dad's Crêpes Suzette

Chicken in the Pot

Uncle Nat's Pickled Peppers
Chanukah Latkes

Homemade Holiday Cookies in a Heartbeat

Potatoes for Company

Mom's Choc. Pecan Pie

Post-Halloween Pumpkin Dilemma

Hungarian Mushroom Soup


Bean Salad...A Great Vegetarian Dish

from the kitchen of Joan Simon

(September 25, 2008) This is a hearty side dish, extremely easy to make and very handy when you need a vegetarian recipe. It was especially popular with my daughter and her friends when they were teenagers. My children have now grown up and left home, but whenever they come back they always expect to find a bowl of bean salad in the refrigerator.

...................................................................

Bean Salad

Ingredients:

  • 1 (29-oz.) can of black beans
  • 1 (11-oz.) can of corn
  • 1/2 - 1 red pepper, finely chopped
  • 4-5 green onions, finely chopped (or equivalent red onion)
  • 1 1/2 - 2 limes, squeezed
  • 2 T olive oil
  • 1/2 tsp cumin
  • salt and pepper to taste

Combine vegetables. Add lime juice, olive oil and seasoning. Chill before serving. Feel free to add more or less of any ingredient and to alter the seasonings to suit your taste.

..........................................
Do you have a recipe you would like to share?

Name: Email:
Email addresses will be kept completely private and confidential.

Recipe:

Thank you.

Dine & Wine logo by Sue Girardi

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