Cooking with Kids Recipes
Salsa Bean Salad
Cooking Time: N/A
Makes: about 8 servings.
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“It needs more red,” Jared concludes, after a long, critical appraisal of the dish. We get out some red kidney beans. “Now black,” he says. We open the black beans.
ingredients
| 1cup |
(250 mL)
small pasta, uncooked (shells, elbows, fusilli, whatever) |
| 19oz |
(540 mL)
mixed beans (or red kidney beans, romano beans or chick peas) |
| 19oz |
(341 mL)
can or 1½ cups (375) corn niblets or cooked corn cut from the cob |
| ½ | medium green pepper, chopped |
| ½ | medium red pepper, chopped |
| ½ | onion, chopped (red ones are nice) |
| 1cup |
(250 mL)
salsa (mild, medium or hot) |
| 2tbsp |
(30 mL)
olive or vegetable oil |
| 2tbsp |
(30 mL)
vinegar |
| salt and pepper to taste |
| ½cup |
(125 mL)
Chedder or Monterey Jack cheese, shredded |
directions
| 1. | Cook the pasta just until tender but not mushy, Drain thoroughly, then rinse under cold running water and drain again. Dump into a large bowl. |
| 2. | Open the cans of beans and corn and empty them into a strainer. Rinse under cold water and drain thoroughly. Dump into the bowl with the pasta. Hand your child a wooden spoon, and have him gently mix the beans and pasta while you chop the peppers and onion. |
| 3. | Add the chopped peppers and onion, salsa, oil and vinegar. Stir carefully – you don’t want to mash up the beans – then taste for seasoning. Add salt and pepper if you need it – the salsa may be spicy enough. |
| 4. | Chill, then just before serving, toss again festoon the top with the shredded cheese. |
First published in Today's Parent's 07/1998 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can pack extra veggies in bags for quick and simple snacks during the week.
