Posts

Posted on

Lime-Basil Vinaigrette Corn & Black Bean Salad

Lime-Basil Vinaigrette Corn & Black Bean Salad

The Lime-Basil Vinaigrette Corn & Black Bean Salad is fresh and healthy and great for all gatherings. Versatile too! We use it as a salsa with chips/tacos and it also goes well as a topper for grilled fish, chicken and pork. I’ve been making this easy recipe for years – it takes less than 20 minutes to prepare.

Ingredients:

  • Salad:
    • 2-3 ears of corn roasted or about 1 cup of frozen corn (thawed)
    • 1 (15oz.) can of black beans, drained and rinsed
    • 1 (15oz.) can of chic peas/garbanzo beans, drained and rinsed
    • 1 red bell pepper, diced into 1/2 inch pieces
    • 1 mango, peeled, seeded and diced into 1/2 inch pieces
  • Vinaigrette:
    • 2 limes, zested and juiced
    • 2 Tbs. balsamic vinegar
    • 1/2 cup fresh basil leaves, chopped
    • 1 tsp. ground cumin
    • 1/3 cup extra virgin olive oil
    • Kosher salt
    • Fresh ground black pepper

Preparation:

  • Salad:
    • Roast ears of corn on your grill to cook and get a little char on about 1/3 of the ear. If you’re using frozen corn you can stove top roast it in a frying pan to get a similar effect and taste. Remove corn from cob or frying pan and allow to completely cool.
    • Mix together in a large bowl the grilled corn, black beans, garbanzo beans, bell pepper and mango.
      • Note: Make sure that the beans are thoroughly drained or the salad will be a little watery. Also, dicing a mango is tricky and once it is peeled it’s slippery.
  • Vinaigrette:
    • Mix the lime zest, lime juice, balsamic vinegar, basil, cumin and olive oil. Whisk together and season with salt and pepper.
  • Pour the basil-lime vinaigrette over the salad and toss until incorporated.
Posted on

Mosaic Sweet Pepper Jelly

Mosaic Sweet (Hot) Pepper Jelly

This jelly is often referred to as Hot Pepper Jelly. But Leigh doesn’t like hot and spicy food so we’re going with Mosaic Sweet Pepper Jelly. This is one of our favorite condiments and we use it with fish, shrimp, chicken, pork and the classic over cream cheese served with crackers. This recipe makes 12 – 8oz. jars and can last 6 months to a year, but because it is so good we haven’t really tested the shelf life on it.

Ingredients:

  • 3 cups seeded & finely diced Red Bell Pepper
  • 2 cups seeded & finely diced Yellow Bell Pepper
  • 3 cups seeded & finely diced Green Bell pepper
  • 1 cup seeded & finely diced Jalapeño Pepper
  • 2 cups Apple Cider Vinegar
  • 2 – 1.75 oz package powdered pectin
  • 10 cups sugar
  • 12 – 8 oz canning jars
Finely Diced Peppers

Preparation:

  • Sterilize 12 – 8oz canning jars and lids in boiling water.
  • Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
  • Stir constantly. Bring to a rolling boil. Remove from heat.
  • Add sugar and place back on high heat. Return to a rolling boil for one minute.
  • Remove from heat. Skim off any foam from top.
  • Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
  • Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
  • Remove from heat.
  • When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Note: You’ll need to have a basic understanding of the hot water bath canning process, Google it!
Mosaic Sweet (Hot) Pepper Jelly