Tonawanda News

May 12, 2013

YANKEE CHEF: Spring fever setting in

The Tonawanda News

Tonawanda News — I have a fever. Spring fever that is. Every time the sun pops out and I see the temperature rising a little more each day, or I see the flowers struggling to open their chilly petals, I know primavera (translated literally to springtime) will prevail in my cooking. 

This primavera vegetable salad is a great side to a meal, especially with burgers and steaks.

You simply cannot get more colorful than this dish. And when you combine the flavors and textures with the eye-appeal, you are bound to enjoy the weather even more-so. This ‘laundry list” of ingredients may look intimidating, but not only is it simple to make but inexpensive as well. So what’s your excuse now?

Primavera vegetable salad

2 tablespoons olive oil

2 cups frozen, fresh or canned(drained) corn 

1 yellow bell pepper, seeded and diced

2 tomatoes, seeded (if desired) and diced

1 cup frozen peas

1/2 onion, minced

1 cup tomato juice

1(151/2-ounce) can kidney beans, rinsed and drained

1 tablespoon chopped, fresh cilantro

1 lime, juiced and zest grated

1 tablespoon chili sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

2 teaspoons chili powder

Pinch red pepper flakes

Salt and pepper to taste

In a medium sauce, add olive oil over medium-high heat until shimmering. When oil is hot, add corn, pepper, tomatoes, peas and onion. 

Cook until tomatoes are soft and everything is heated through, about 7-9 minutes, stirring frequently. 

Add remainder of ingredients and stir to combine. 

Remove from heat, transfer to a large bowl and cover. Refrigerate at least 3 hours, if not overnight, and serve cold.

Jim Bailey is the author of "The Yankee Chef" cookbook, and writes from his home kitchen in Bangor, Maine. He can be reached at