You're very welcome! Tell me how you like it.

Kris

Barb wrote:
> This sounds really yummy. Gonna have to bring this one to Fiesta
> night. This is perfect!
>
> Thanks so much!
>
> Aloha,
>
> Barb
>
>
> Kris wrote:
> > Hi Barb,
> >
> > This is a delicious and simple-to-make salad that travels well. PLUS no
> > mayo - so you don't have to worry about it sitting around! Healthy,
> > too.
> >
> > Black Bean and Rice Salad
> >
> > 4 cups cooked brown basmati rice, cooled
> > 1 15-oz can whole kernel corn, drained
> > 2 15-oz cans black beans, drained & rinsed
> > 1 red bell pepper, seeded & diced
> > 1 4.5-oz can chopped green chilies, drained (or to taste)
> > 1 bunch green onions, chopped
> > Fresh chopped cilantro, to taste (optional)
> >
> > 1/2 cup tarragon vinegar
> > 1/2 cup canola oil (I used olive oil)
> > 4 (large) cloves garlic, minced
> > 1 tsp. ground cumin
> > 1 tsp. chili powder
> > 1/4 tsp cayenne pepper
> > 1 tsp. salt
> > 4 dashes tabasco, or to taste
> >
> > Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
> > onions & cilantro, if using. Mix well. Whisk together dressing
> > ingredients and toss well into rice mixture. Cover & chill until ready
> > to serve. Makes 12 servings.
> >
> > Note: I found this made a lot - but it kept well in my fridge for a
> > week with no problem so we could actually finish it all.
> >
> > Hope this helps,
> > Kris
> >
> > Barb wrote:
> > > Been doing a lot of camping this year. Totally burnt out on macaroni
> > > and potato salad so I created this for the campers buffet table this
> > > weekend. Any other suggestions for interesting, simple and travel safe
> > > salads would be appreciated!
> > >
> > > Thanks,
> > >
> > > Barb
> > >
> > > Greek/Roman Pasta Salad
> > >
> > > Flavorful, colorful, easy and safe for the cooler. Feeds a crowd. Keeps
> > > well in a cooler for a couple days.
> > >
> > > 2 lbs rainbow rotini, boiled, drained & cooled
> > > parmesan cheese, large shreds
> > > 1/2 cup garlic flavored rice vinegar or
> > > OR red wine vinegar, 1 clove of minced garlic and sugar or substitute
> > > to taste
> > > 1 large red onion, thinly sliced quarters
> > > good olive oil to taste
> > > feta cheese crumbles, 6 oz
> > > 1 15oz(ish) can garbonzo beans, drained
> > > 12 oz jar kalamatta olives, pitted and halved
> > > 4 oz toasted pine nuts
> > > juice of a lemon
> > > salt
> > > fresh black pepper
> > > touch of dill
> > > Optional- Greek peppers to garnish, and/or cherry tomatoes, halved
> > >
> > > Note* I've found too many fresh vegies tend to get soupy after a couple
> > > days in acidic/salty salads. Beans, celery and, to some degree, onion
> > > holds up fairly well. Bell peppers, peas and other leafy vegies just
> > > get mushy. Water chestnuts add an interesting crunch to salads, travel
> > > well and are bland enough too blend with most cuisines.
> > >
> > >
> > > Frog Eye Salad
> > >
> > > There are lots of renditions of this one. The theme for Saturday night
> > > is "Trailer Trash" so I'm bringing Frog Eye Salad. Hey, it's got
> > > Miracle Whip, Cool Whip AND mini marshmallows. Gotta be a hit!
> > >
> > > 2 -3 large cans of basic fruit cocktail or the industial size can
> > > spoonfull of cool whip
> > > spoonfull of miracle whip
> > > and a few handsful of mini marshmellows (the multi colored ones are
> > > coolest)
> > >
> > > Mix and serve! (Best prepared right before serving)