Join us on
Facebook or
Twitter
for exclusive updates,
travel specials,
giveaways
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!


Click here for your FREE
weekly newsletter!










Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!


Click here for
More Recipes!
The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Spring Fever & Primavera Vegetable Salad
By Jim Bailey, a.ka. "The Yankee Chef"

I 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.

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 chopped, fresh cilantro
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, 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 7-9 minutes, stirring
frequently. Add remainder of ingredients and stir  to combine and 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.


More New England Recipes
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Visit Art.com
About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont