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WEDNESDAY, JULY 28, 2006
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From staff reports
Every good cook-out needs a cold salad, whether it’s made
with potatos, pasta or beans. Old fashioned potato salad or
slaw are always good, but if you want something different,
here are a few new options.
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Fiesta Potato Salad
with Lime Vinaigrette
4 medium boiling potatoes
1 cup fresh or frozen corn ker
nels
Lime Juice Vinaigrette
(Recipe below)
1-2 jalapeno chiles, minced
(optional)
12 medium red bell pepper,
diced
1/2 medium green bell pepper,
diced
1/2 cup finely chopped red
onions
2 tablespoons chopped cilantro
Salt and freshly ground black
pepper, to taste
In a large pot, cover the potatoes
with water and bring to a boil over
high heat. Lower the heat, cover,
and simmer 25-30 minutes, or until
[ Cold Corn
f i Salad
1 package frozen whole kernel corn
Fresh garlic to taste
Chopped green stuffed olives
1/4 cup finely chopped green pepper
1/4 cup finely chopped sweet onion
1 cup grated Colby Cheese
6-8 slices fried bacon, crumbled
Ranch Dressing
Let corn sit out until nearly thawed, but still cold.
Combine all chopped vegetables with corn. Stir in
enough dressing to coat vegetables well. Stir in grated
cheese and crumble bacon on top. (This an also be made
with well-chilled and drained canned shoepeg corn)
Island Lime Dressing
2 to 3 tablespoons olive or vegetable oil
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon water
1/2 teaspoon dried mint leaves J
1/4 teaspoon dried tarragon leaves I
Whisk all ingredients in small bowl; refrigerate untill
serving time. ■
Source: American Dry Bean Board ■
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Mannated Bean Baud
1 can (15 ounces) Light Red
Kidney beans
1 can (15 ounces) Pinto beans
1 can (15 ounces) Garbanzo beans
3 cups halved cherry tomatoes
1 1/2 cups chopped red and yellow
bell peppers
1/2 cup thinly sliced celery
1/2 cup chopped red onion
WANT
NEWS?
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U.S. Potato Board
Fiesta Potato Salad
gives a new zing to
an old standard.
tender. Remove from 1 mS
heat, drain, and cool %■ *j
slightly. Peel and cut lB " "
the potatoes into L 2 I
inch to 34 inch cubes. IK|
Cook the corn 2-3 min- IB W 2
utes, drain, and refresh W
under cold running water. "*
.In a large bowl, combine wßflp!
the potatoes and corn, then HK
mix in the vinaigrette. Add lMte
the chiles, peppers, onions, «B||
and cilantro. Season with «■'
salt and pepper and mix well.
Serve at room temperature or Wjfl
slightly chilled. wfl
Lime Juice Vinaigrette lH
1/4 cup lime juice W
1/4 cup olive oil ■
1/2 teaspoon ground coriander 1
seeds
1/2 teaspoon ground cumin
Whisk the ingredients in a small
bowl.
1/2 cup minced mint or cilantro
1/4 cup minced parsley
1/4 teaspoon pepper
3/4 cup citrus vinaigrette
1 tablespoon honey
Drain beans well. Mix all ingredients,
except vinaigrette and honey, in a large
bowl.
Mix citrus vinaigrette and honey; pour
over salad and toss. (If you prefer, use a
prepared Balsamic Vinaigrette)
(^PEACHES
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
1478-953-3820 J
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FOOD
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American Dry Bean Board
Marinated bean
salad combines
garbanzos, kid
ney beans and chili
beans with toma
toes and peppers.
•SHELLED N
BUTTER DEANS
•SEAS9HAL
VEGETABLES
Ownnrs:
Burl Sasnott
lo Sasnott
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