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 firstname.lastname@example.org.