Wednesday, September 24, 2008

Roma Bean, Corn, and Tomato Salad

Both of these were really good - I loved the tangy goat cheese and red wine vinegar combo with the juciy tomatoes and crunchy beans and corn. The Mexican pizza of course was fun and satisfying to eat. I think the pizza would have been nice topped with shredded romaine and sour cream too...I'll have to do that another time.

foodblog 046

  • Coarse salt
  • 1 pound roma or green beans, stem ends snapped off
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, peeled and gently smashed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 pint yellow cherry tomatoes, halved
  • 1/2 cup fresh or frozen corn
  • 2-3 oz goat cheese, optional
  1. In a large sauté pan, add the beans and bring 2 cups water to a boil; cook until very tender, about 8 minutes. Drain the beans in the pan using the lid to hold the beans back. Add oil to the pan with beans, and add the peppers and garlic. Season with salt and pepper. At the end add the tomatoes, vinegar, and frozen corn.
  2. Just before serving, top with goat cheese.

I also made a Mexican pizza with about 3/4 cup salsa as the base. I baked the dough and salsa for 10 minutes. Then topped it with 3 oz cheddar cheese, 20 sliced olives, and 1 Tbsp taco seasoning sprinkled over the top. Re-bake for another 10-15 minutes at 425 degrees.

1 comment:

Maria said...

Mexican pizza sounds really good to me!! Wish I could have a slice now!