Spicy Bean Salsa

Still on a salsa kick, I made another recipe for a party we're attending tomorrow night.  It's a "nacho cheese" party, and I think this salsa will be great with nacho cheese and chips.  My taste-tester, Chris, tried some tonight and then contemplated keeping it all for himself :) 

http://allrecipes.com//Recipe/spicy-bean-salsa/Detail.aspx

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained (I used fresh tomatoes)
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Ali's Amazing Bruschetta

My favorite CSA blogger recently made bruschetta, which reminded of a recipe I had come across and wanted to try.  In addition, our recently re-potted herbs are really taking off, so I now have fresh oregano, basil and parsley again!

My Dad is visiting this weekend, and he and Chris both really liked this recipe.  I enjoyed a couple pieces sans tomatoes and the onion (Tropea) was delicious!  My only recommendation would be to use a slightly larger loaf of bread, as I found it hard to balance the tomato mixture on the bread.

2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

Zucchini Provençal

Really liked the side dish we tried tonight.  Just needed a bit more salt and pepper.

http://allrecipes.com//Recipe/zucchini-provencal/Detail.aspx


1 small onion, thinly sliced
1 tablespoon olive or vegetable oil
1 medium zucchini, cubed
2 plum tomatoes, peeled, quartered and chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley


In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

Super Duper Bean Salad

Found another keeper today.  Followed the recipe exactly, with no substitutions, and we both loved it!

1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste

1. Mix beans with onion and bell peppers in a large bowl.

2. In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.

3. Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.