My very domestic parents are going camping next weekend close to our home in Michigan. They’re going with their new friends who are fairly experienced campers from the sounds of it. I told my mom, “if they still want to be your friends after camping with you guys…they’re good friends!” She said that that’s exactly what my brother said. Go figure.
I typically talk to my parents when I’m driving to and from hockey since it’s about 45 minutes away (ugh). And since I am officially committed to playing twice a week, I’ll be speaking with my folks plenty 😉
Anyways, last night while I was talking to my mom on my way home, my dad got on the line with a question. He wanted to know if he should keep the “meat drippings” with his stew meat. I was completely confused and finally put 2 and 2 together — he was already making this stew for NEXT weekend…six days in advance.
When I explained that perhaps it might be best to wait until later in the week to brown the meat and prep for camping but I was told that he has a VERY busy week ahead and was going to cook the stew and freeze, only to thaw it out a few days later. Laurie and Steve, if this stew meat is tough, I’m sorry. We live really close to the camp site and I’d be happy to bring something a bit more palatable. But let’s hope I’m wrong and his meal turns out just fine!
The last time my best friend went camping, we were talking about all the recipes she had prepared to take with. As a non-camper I am seeing a trend. Camping involves a lot of eating (and drinking…). Kristen went on and on about this salsa/salad and honestly, it sounded good, but pretty ordinary. It’s a bunch of ordinary ingredients that together, create something extraordinary.
I told Kristen that if she sent me the recipe I would make it and post it with credit given to her…so here we are. I’ve been told that my nearest and dearest just love getting mention on the blog. With an unbiased opinion (really!), this recipe is definitely note-worthy and Kristen gets all the credit!
Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette from Once Upon A Chef and recommended to me by Kristen Lynn
1 (15 oz) can black beans, drained and rinsed
1 cup corn, frozen or canned
1 red bell pepper, diced
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp cayenne pepper
1 Tbsp sugar
3 Tbsp extra virgin olive oil
Juice of 1 lime
1/2 cup fresh cilantro, chopped
1 avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently before serving.
Yield: 8 servings (1/2 cup each)
Nutrition Information (per serving): 161 calories; 9.4 g. fat; 0 mg. cholesterol; 243 mg. sodium; 17.5 g. carbohydrate; 5.1 g. fiber; 4.3 g. protein
Result: I understand why Kristen recommended this recipe — it knocked my socks off! The vinaigrette is sweet, salty, and spicy in one and goes perfectly with all of the flavors in this salad. I love that the ingredients are available year-round and that this can be served as a side or salad, or as a salsa. Definitely a new favorite salsa/salad!
Another Monday, another week! I can’t believe it’s almost October…ah!