It is always this time of year we begin to feel impatient for spring at our house. The holidays are over, we’ve spent several beautiful months enjoying the special vastness that comes with Kansas winters. There have been a few bitter, cold snaps this season and only one snow, we’ve rarely gone more than a week without the weather being nice enough to play outside in the afternoons. And yet we are waiting, looking for things to green up and realizing how far away that really is.
It’s not even lent yet.
Oh my, that makes warm weather seem far away.
My Farmer asked for taco salad for supper this past weekend, and as a side dish I pulled out one of our favorite summer recipes. My mother-in-law gave me this recipe a couple of years before she died. She probably clipped it from Country Woman Magazine. I think of her every time I make it; I remember many of the times we shared in the kitchen, prepping food together for our hungry farmers. This recipe is quick, easy, healthy and delicious. How many wins can you get in one dish?
Corn and Black Bean Salad
2 cups each (cooked and cooled – I usually just use frozen) sweet corn and black beans
1 chopped sweet onion
1 chopped sweet bell pepper (I really like using orange in this salad)
Juice of 1 lime
dash of hot sauce
1 Tbsp oil
Spices of your choice (I added ground red pepper, chili powder, salt, pepper and cilantro)
Mix veggies with corn. Stir spices into oil and lime juice. Mix well with veggies. This is even better if it can sit for a couple of hours in the refrigerator before you serve it.
As it turns out, it is also delicious ON taco salad. And it makes picnic season seem much closer.
WARNING: This dish will also make you long for a Margarita, so plan accordingly. I did not, and alas, had to make due with beer.
Do you have a favorite recipe from a relative you miss either because of distance or death?