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your new potluck staple by michelle cordeiro, cnp

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Somewhere there's a really old issue of Reader's Digest that includes a recipe for a roasted red pepper bean salad. Somewhere. But until I can find it again, I give you this recipe that is SUPER CLOSE to that salad. My sister has been making it for years and I'm in love with it, forcing her to make it for me whenever I had the chance. But one day I realized that I was totally capable of making it myself and the recipe is really quite simple... so instead of forcing her to make it for me for the rest of my life, I just learned the recipe. Because you know, I grew up a little. And I've been rocking potlucks ever since. 

AND YOU CAN TOO! 

This salad is versatile, fresh and such a crowd pleaser. It's gluten free, nut free and can be modified to also be dairy-free by omitting the feta, making it super tolerant to any allergies or diet preferences. Like I said, it's a crowd pleaser. But if you can include the feta, include the feta. 

I love having a good bean salad option when there's a big food spread because it ensures that I'm getting a hearty serving of veg, fibre and protein in one dish. It also stores really well and honestly gets even better with age as the flavours from the dressing sink further into the ingredients. Make it a day before your next BBQ or, I don't know, your next Canada Day party (topical!) to save yourself time and ensure it's at its maximum flavour potential. Maximum flavour potential of deliciousness. 

Okay I'm done blabbing, here's the recipe, hope you love it. 

ROASTED RED PEPPER BEAN SALAD 

FOR THE SALAD: 

2 red peppers, roasted and chopped 

2 (15oz) cans of black beans 

2 cups of corn 

1/2 cup feta, crumbled 

4 green onions, chopped 

1 cup cherry tomatoes, halved 

1 avocado (cubed) for serving 

FOR THE DRESSING: 

1/2 orange, juiced 

2 tbsp olive oil 

1 garlic clove, minced 

1 chopped jalapeño (more or less to taste) 

Salt and pepper, to taste 

DIRECTIONS 

1. Preheat oven to 400 degrees Fahrenheit. Place red peppers on a baking sheet and roast in oven for 20 minutes. Rotate peppers and roast for another 20 minutes until peppers are charred and skins can be taken off easily. Let cool, remove stem, seeds and charred skin and then chop into bite sized pieces. 

2. Combine dressing ingredients in a bowl and mix well. Set aside. 

3. Combine chopped roasted red peppers, black beans, corn, feta, green onions and cherry tomatoes in a large bowl. Cover with dressing, stirring well and let sit in the fridge for at least 2 hours (the longer the better!). Add avocado right before serving and adjust salt and pepper as needed. 

4. E.N.J.O.Y