You are here: Seasoned Cooking » All Issues » January 2000 Issue » This Article » Page 2
January 2000 Issue
Salad to Soup
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites


The Oster site includes everything from small kitchen appliance information to recipes and party planning.

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

Black Bean and Corn Salad

This spicy salad is a favorite with tacos or quesadillas in my house. Try adding more red pepper or hot sauce if your tastes run a little more on the hot side.
  • 1 - 15 oz. can black beans, rinsed and drained
  • 1 c. frozen sweet corn, thawed and drained
  • 1/2 c. sliced green onion
  • 1/2 c. diced red pepper
  • 1/2 c. salsa -- choose the intensity based on your preferences
  • 2 T. olive oil
  • 1-2 tsp. lime juice
  • crushed red pepper or hot sauce to taste
Combine black beans, sweet corn, onion and pepper in a medium-sized bowl. Set aside.

Mix remaining ingredients in a screw-top jar. Position the lid on the jar and shake vigorously to mix. Pour the dressing onto the prepared vegetables and toss to coat. Refrigerate at least 2 hours before serving to allow the flavors to blend.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes plus chilling time


Southwestern Chowder

This snappy soup takes advantage of leftover Black Bean and Corn Salad and adds a rich tomato base and some cream to swirl in.
  • 2 c. Black Bean and Corn Salad
  • 4 c. V8 or tomato juice
  • 1 c. light cream
  • 1 c. cooked, diced chicken
Combine the first three ingredients in a stockpot. Place over medium heat and stir frequently until boiling. Reduce heat and simmer, covered, for 10 minutes. Add chicken and simmer an additional 10 minutes. Serve with tortilla strips if desired.
  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.