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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
For a class party at our homeschool co-op, a boy named Daniel brought in a salad made of corn; diced red, yellow and orange peppers; and crunched up tortilla chips and Fritos. He invented it, adding a dressing made from mayonnaise and lime juice. I took a spoonful to try, and then went back for seconds. After the kids had gone through the line again, plenty of salad remained.I took thirds.Two days ago, I started thinking about that salad, craving it. I couldn’t remember if he added anything to the corn and peppers, so I began inventing variations in my head. For lunch, I threw something together, inspired by Daniel’s creation. This is what I came up with:Flexible Fiesta SaladInspired by my friend Daniel.
- Black beans (about a can’s worth; rinse to minimize the liquid) (I cooked a bag of dry beans refrigerated extra to add to recipes like this)
- Corn (twice as much as the beans)
- Diced red pepper (maybe half of a large one)
- Diced orange pepper (same)
- Broken corn chips (we always save those crumbly bits at the bottom of tortilla chip bags for salad toppers and mix-ins)
- salt & pepper
- Tiny bit of taco seasoning or Hidden Valley “Fiesta Ranch” spice mix (start with just a little shake and add more to match your preference)
- Big spoonful of mayonnaise
- Lime juice
This would be good with a little green onion mixed in, if you like that kind of thing. You could add whatever color peppers you have. If you want it to be heavier on beans than corn, you can adjust the amounts. Just stir it all up and enjoy.
Photo by Ann Kroeker. All rights reserved.