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

By Jim Bailey
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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

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