Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, "I am a great-grandmother who loves to cookfrom fancy meals for company to simple bean and corn bread suppers."
With its creamy goodness and Southwestern flair, this savory specialty is a definite hit with Pam Pressly's family in Beachwood, Ohio. Our home economists lightened the recipe to replicate the mouthwatering taste with fewer calories. It's perfect for special brunches or lunches with fresh fruit on the side.Pam Pressly, Beachwood, Ohio
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“
This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. —Irene Eager, Claremont, New Hampshire
I’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients.Deborah Williams, Peoria, Arizona