Bean and Corn salad

You might think this is just another three-bean salad, but you'd be wrong because it's got so much more - beans, chickpeas, corn and avocado. Add some chopped tomatoes if you like to give it a little more color, but it doesn't really need it since it's got plenty already. Don't skip the green pepperoncini though, unless you're a pepper hater, since it gives it a nice kick without being hot.

For a little extra flavor, use some of the juice from the jar the peppers came in too, and you've got an easy-to-make great salad that's not your standard go-to for a picnic or barbecue. With the Labor Day holiday just around the corner, it would be great to serve with those hot dogs and hamburgers you might have planned. 

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Bean and Corn Salad

Ingredients:

1 15 ounce can pinto beans

1 15 ounce can red kidney beans

1 15 ounce can chick peas

(or use any combo of beans you like)

3 ears of corn, stripped of kernels

1 avocado, diced

1/4 cup of sliced pepperoncini

1/2 cup diced red onion

large handful of minced parsley

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/4 cup of the liquid from the pepperoncini jar.

salt, pepper

Open the cans of beans and chick peas and rinse with water. Drain well and place into a bowl with all the other ingredients. Mix well and chill at least an hour before serving.

Easy Pistachio and Boursin Cheese Appetizer

 

Last year, my friend Madeline served this appetizer with crackers before a dinner at her house and it disappeared quicker than a bottle of champagne on New Year's Eve. I finally got around to making it this year, with just one tweak -- I added a layer of fig jam atop the cheese and that took it up a notch. The whole thing comes together in five minutes. Start by spreading a whole package (or more if you like) of Boursin cheese in a shallow dish.

Next, add a layer of fig jam. I had some homemade jam from figs I picked on Madeline's tree and it was perfect. If you don't have fig jam, it's a delicious appetizer even without it. But I loved the sweetness of the jam combined with the saltiness of the Boursin cheese and pistachios. 

Sprinkle pistachios abundantly over the top of the jam. If you're not using the fig jam, try drizzling honey over the top -- or hot honey if your taste buds veer to the spicy stuff. I might also try this with quince or apricot jam instead of the fig jam.

Serve with sturdy crackers or small melba toasts to dip into the container and/or a small knife for spreading. 

I don't have a recipe with quantities here because it depends on the size of your dish. Plus a little more or a little less of any of the ingredients won't make a big difference. Just buy some Boursin, pistachios and fig jam, and go to town! 

 

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