Saturday, June 26, 2010

Fiesta Dinner Salad

This is very delicious, it's from miss Jean :-)
She says it is a complete little protein and veggie package.

4 cups cooked brown rice
1.5 red bell peppers, diced
1 green bell pepper, diced
3 cups frozen corn
2 cans black beans
6 green onions
3 cloves fresh garlic, minced
chopped cilantro topping (optional)
1/3 cup evoo
1/3 cup apple cider vinegar
2 tsp cumin
2 tsp cayenne
salt and pepper to taste

Mix all in a large bowl. Can be served with baked chicken.
Adjust ingredients or amounts according to taste. Sasha thinks chopped up tomato outsides would be tasty in it. Brook says carrots would be yummy in it.
Enjoy cold!

Monday, June 21, 2010

Delicious Taco Salad

This one has been in the family for a couple of generations. It's a winner.

1 lb ground beef
1 can beans, drained (red kidney, black beans, etc)
1/2 tsp salt
1/4 tsp pepper
2 tsp Williams chili seasoning
1/2 cup water
3 tomatoes
1/2 cup onion
1/2 head lettuce
1 cup grated cheddar cheese
1/2 cup salad dressing (see recipe)
2 cups crushed tortilla chips (plain or flavored)

Salad Dressing:
1 pkg Good Seasons Italian seasoning mix
1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
Shake well.

Brown beef, drain and add beans, salt, pepper, chili seasoning and water. Simmer 20 minutes. Cut up tomatoes, onion and lettuce. Add cheese and dressing. Add the meat and the chips. Mix well.

Note: Beans can be omitted with no problems, and also taco seasoning can be used in place of the chili seasoning. Also, don't put the chips in the salad if you plan on having left-overs. The chips are awesome in the salad the first night, but not so awesome the next day.