Tuesday, June 3, 2014

Salad & Salsa

Our granddaughter Amy contributed a couple of very tasty salads at our weekend celebration of our grandsons 18th birthday and high school graduation.  Great flavor. Enjoy.

Corn and Black Bean Salsa

1 (14oz) can black beans, drained
1 (11oz) can white corn, drained
1 small jar pimento, drained
1 large green pepper, chopped (you can use red, orange or yellow, too)
1 med. sweet onion chopped
3/4 cup sugar
1/2 cup veg. oil
1/2 cup white wine vinegar
3 Tbsp. Tiger Sauce (Found next to tabasco)
1 avocado chopped

Mix beans, corn, pimento, pepper and onion in a bowl.  Mix sugar, oil vinegar and Tiger Sauce.  Pour sauce over the dip mixture, cover and chill for at least 8 hours.  Drain the mixture and add 1 chopped avocado before serving. 
Bok Choy Salad

1 large or 2 small Bok Choy and 3-4 green onions, chopped and chilled together in plastic bag or bowl
2 pkgs. Ramen Noodles, do not boil, remove spice packet
½ cup sesame seeds
½ cup almonds (slivered or sliced)
½ cup butter
2 Tbls. Sugar
1 cup salad oil
¼ cup red wine vinegar
2 Tbls. Soy sauce

Melt butter in a large fry pan.  Add 2 Tbls. sugar, noodles (broken up). Sesame seeds and almonds.  Toast these ingredients, stirring often so as not to burn.  Can be made ahead and stored in a container.

To make dressing: Combine 1 cup salad oil, ¼ cup red wine vinegar, 2 tbls soy sauce and ½ cup sugar in a bottle or jar and shake until sugar is dissolved.  Can be made ahead.

Toss noodle mixture, bok choy and green onions together with dressing 10 minutes before serving in a large salad bowl.
Notes:  The noodle/sesame almond mixture sticks together when cooled so you will need to break it up before adding to the greens.

Add as much of the dressing as you think necessary.

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