Contributed by: Robert Cerello
This is the party version of a basic and delicious Mexican-inspired corn and bean salad which I invented in 1989. Try it!
Heat a saute pan to medium-high heat.
Add oil after about one minute.
Add minced garlic and saute one minute, moving rapidly all the while.
Add peppers and saute two more minutes, stirring constantly.
Add onions and 1/4 tsp. Hungarian paprika and 1/3 of the basil.
Saute until onion is crisp and past translucence, about three minutes.
Meanwhile, add corn, kidney beans, pinto beans and other seasonings into a large pot.
Then add the three tomato ingredients, preblended.
Heat on medium-low, stirring often, until tomato paste has melted and all ingredients have been heated through.
Turn down to simmer.
Add peppers, onions and their oil and its spices.
Mix once more and keep stirring every thirty seconds, until heat through.
Serve in individual larger bowls, adding the three cheeses pre-blended.
Serve dish on white rice, smaller pasta or along with Italian bread. Add the Italian dressing last of all, along with olives, in amount desired.
You can add "heat' ingredients to this, or small amounts of vegetable additives; its flavor partners turkey, stronger fish and leftover pork or beef very well also.
Serving Size: Makes 3 - 4 Servings
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