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There's something about summer that just changes my appetite completely. Gone are the hankerings for the stick-to-your-bones comfort foods I love so much in winter; those rich, heavy foods that take all day to cook suddenly seem so, so wrong once the days get long and the temps start soaring. What I want this time of year are light, fresh, simple eats -- meals that make the most of the crisp textures and sweet flavors of summer vegetables and fruits, dishes that can be thrown together without much effort, so I can get back to lazing about in the warm summer sun. Filling summer salads are just the ticket, requiring little to zero cooking (no sweating over the stove!). Check out these recipes for three of my favorites -- perfect as a casual weekday meal, or as a festive side to feed a crowd… spicy black bean salad Black beans are far and away my favorite beans in the world, with their yummy sweetish flavor and pretty purply-black hue. This colorful bean salad makes a great no-cook main for a busy summer weekday; just add some grated Monterey Jack and shredded lettuce, sliced avocados if you're feeling fancy, and wrap it all up in fresh tortillas (if you're craving a protein fix, try tossing in some cooked shrimp as well). Served plain, it also makes a mighty nice side dish, an excellent choice for potlucks, picnics and cookouts. ingredients time 15 minutes 1 Drain
the beans and the corn and dump into a big mixing bowl. ---------------------------> lounge . nourish . host . laze . home. |