Spring Time Recipes
At an event earlier this week we shared some new recipes. As promised, here are those recipes for you to try at home!
Black Bean and Corn Salsa with Basil-Lime vinaigrette
SALSA:
- 2 ears fresh corn or 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 1 mango, peeled, seeded, and cut into 1/2-inch pieces
VINAIGRETTE
- 2 limes, zested and juiced
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped fresh basil leaves
- 1 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the salsa: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
Basil Lemonade
- 1/2 cup rinsed, lightly packed fresh basil leaves
- 3 Tablespoons sugar
- 4 cups water
- 1/2 cup freshly squeezed lemon juice
In a 1 1/2 to 2-quart measure or bowl, combine 1/2 cup rinsed, lightly packed fresh basil leaves and 3 T. sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add 4 cups water and 1/2 cup freshly squeezed lemon juice. Stir until sugar is dissolved, l to 2 minutes. Taste and add more sugar if desired. Pour through fine strainer into ice-filled glasses. Garnish with springs of fresh basil.
You can make the lemonade up to a day ahead; cover and chill. Makes: 4 1/2 cups, about 4 servings.
Lemon Basil Cake
- 1 Package Vanilla Cake Mix (and necessary ingredients indicated on box : eggs, oil, etc)
- Zest of 2 lemons, about 2 Tbsp (use a lemon zester to make it easy)
- 1/2 cup finely chopped fresh basil
Preheat oven to 350 degrees. Mix together cake batter as directed. When the batter is smooth, stir in lemon zest and basil. Spread batter in oiled pan. Bake as indicated on box cake mix or until toothpick inserted in center comes out clean. Cool and remove from pan. When serving slices, top with blueberries or whipped cream.
Let us know what you think of the recipes, we hope you enjoy them!
