Indian Summer

It's November and, just as predicted, the current temperature is 80 degrees. It's predicted to be in the lower 80's through Thursday. I guess we weren't ready, and by "we" I mean the South, not me. I'm so ready, at least in theory. Truth be told, I haven't yet equipped myself with Fall attire, and don't see that project coming to a close in the foreseeable future. I am still searching for the perfect winter coat sans wool. I still have my summer clothes hanging in the closet. Hell, yesterday I wore shorts and sandals. I am in no way, shape, form or fashion prepared for the new weather. You'd think with as much as I have been complaining about the heat and wishing for Fall to arrive, I'd have all my ducks in a row. My ducks are still swimming in the pool, drinking lemonade, making one final attempt at a tan. And so it is with that I will leave you with this: my recipe for a Fiesta Bean Salad. It's a combination of hearty beans, sweet corn kernels, crispy bell peppers and onions tossed in a zesty dressing. You can eat it cold, as I have--right out of the bowl, standing in front of the refrigerator, at room temperature--perfect for a picnic, or rather still with tortilla chips as a bean salsa of sorts. It's versatile, filling, and requires no cooking--perfect for those days in November when you are too discouraged to cook and are completely certain the rest of the country is experiencing genuine Autumn weather, dressing in scarves and sweaters, watching leaves change color, and eating hearty, homey soups.

Fiesta Bean Salad:

1 can black beans, rinsed and drained well
1 can black eye peas, rinsed and drained well
1 cup frozen corn, thawed
1/2 red onion, finely diced
1/2 green bell pepper, seeded and finely diced
1/2 yellow bell pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
1/2 orange bell pepper, seeded and finely diced
1 small jalepeno pper, seeded and minced
1 small bottle prepared Italian salad dressing
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
2 green onions, sliced thin, green part only

Combine all ingredients except green onions together in a large bowl and mix well. Cover and refrigerate for at least 2 hours to blend flavors. Transfer to a serving bowl and garnish with green onion.

This can be used for a stand-alone bean salad, part of a composed tex-mex chef or cobb salad, as a sandwich filling, as an appetizer served with tortilla chips. You could also toss it with some cooked rice, a little shredded cheese and heat it up for an instant meal. Use it stuff burritos, tacos, or tamales. Add it to your scrambled eggs or tofu in the morning Add some tomato jucie or vegetable stock and turn it into a soup, topped with a little avocado and sour cream. The possibilities are practically endless, which is good because this makes alot. ALOT.

Enjoy
~c