June 28, 1999
Spicy Black Bean Salad
1 can black beans, rinsed and drained
1 large orange, peeled cut into 1/2 inch pieces
1/3 c. green onions, thinly sliced
1/4 c. fresh lime juice
2 Tbsp. vegetable oil
In medium bowl, combine ingredients, mixing gently but thoroughly. Makes 2 1/4 cups.
In a large salad bowl, combine all ingredients and toss well. Pour marinade (recipe follows) over vegetables, cover and refrigerate 24 hours. Makes 12-16 servings.
2 c. vinegar
1 1/2 c. sugar
1/2 c. brown sugar
1 c. oil
3 tsp. salt
Pepper to taste
In a blender, combine all ingredients and mix well.
Cook macaroni as directed on package; drain and cool. Combine all ingredients, adding the amount of mayonnaise desired. Chill. Makes 8 servings.
Preheat oven to 400 degrees. In an 8x12-inch shallow baking dish, arrange half the onions in one layer. Cover with half the potatoes, arranging the slices in a single layer. Arrange half the peppers over the potatoes. Sprinkle with half of the capers and basil. Season with half the salt, and pepper to taste. Repeat making a second layer with the remaining onion, potatoes, pepers, capers, basil, salt, and pepper. Arrange the tomatoes over the top. Pour in 1/2 c. water. Drizzle with olive oil. Bake uncovered, until the top of a knife easily pierces the potatoes, 40-45 minutes. The vegetables will hold their shape and the tips of some of the pepper may be black. Serve slightly warm or let sit at room temperature before serving. Makes 6 servings.
Dice tomatoes and drain in colander. Wash basil leaves, shake to dry, tear into small pieces. In a large bowl, mix garlic, oil, vinegar, oregano, and parsley. Add tomatoes, onions, basil, salt, and pepper to taste. Top toast with tomatoes and sprinkle with fresh Parmesan cheese, if desired. Makes 6-12 servings.