Ailing from spring fever? Feed it with a simple salad side dish

By Jim Bailey
theyankeechef.blogspot.com
Yankee Chef logo

have a fever. Spring fever that is. Every time the sun pops out and I see the temperature rising a little more each day or I see the flowers struggling to open their chilly petals, I know primavera (translated literally to springtime) will prevail itself in my cooking. What a great side to a meal, especially with burgers and steaks.

Primavera vegetable salad

Feed your spring fever with a primavera salad.

Feed your spring fever with a primavera salad.

You simply cannot get more colorful than this dish. And when you combine the flavors and textures with the eye-appeal, you are bound to enjoy the weather even more-so. This “laundry list” of ingredients may look intimidating, but not only is it simple to make but inexpensive as well. So what’s your excuse now?

2 tablespoons olive oil
2 cups frozen, fresh or canned (drained) corn
1 yellow bell pepper, seeded and diced
2 tomatoes, seeded (if desired) and diced
1 cup frozen peas
1/2 onion, minced
1 cup tomato juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 tablespoon fresh cilantro, chopped
1 lime, juiced and zest grated
1 tablespoon chili sauce
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
2 teaspoons chili powder
Pinch red pepper flakes
Salt and pepper to taste

In a medium sauce pan, add olive oil over medium-high heat until shimmering. When oil is hot, add corn, pepper, tomatoes, peas and onion. Cook until tomatoes are soft and everything is heated through, about 7 to 9 minutes, stirring frequently. Add remainder of the ingredients and stir  to combine. Continue cooking an additional 3 minutes. Remove from heat, transfer to a large bowl and cover. Refrigerate at least 3 hours, if not overnight, and serve cold.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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