July 30 — Dog Days of Summer-What's for Dinner?

To get in touch with HEB cooking connection to find out about classes offered, please call: 281-758-1100.

Easy Black Bean Salad
prep time:10 minutes
serves 6-8

2 cans of black beans, drained and rinsed
1 can of mixicorn, drained (can use regular corn too)
1 red bell pepper, chopped
1/2 cup of cilantro, chopped (can substitute for Italian parsley)
1/2 jar roasted red pepper and onion relish (or dip)
1/2 cup of feta, crumbled
1/4 cup red onion, chopped small (can substitute for scallions if prefer)

Mix all of the ingredients together.
Season to taste and let rest 1 hour before serving. Serve with raspberry glazed pork tenderloin for a great dinner.

Southwest Caesar Salad
Prep time : 15 minutes
Serves 4-6
1/2 cup star chefs truly authentic caesar dressing
1 tablespoon adams reserve southwest rub
(If you plan to add meat, you can use the rub on the meat instead)
1 bag hearts of romaine lettuce
2 medium-size tomatoes, cut to preferred style
1 avocado
1/2 can whole kernel corn
1/2 can black beans, rinsed and drained
Optional: croutons and Parmesan cheese for garnish
you can also use tortilla chip strips in stead of croutons

-Combine dressing and rub together in a medium size salad bowl. Drain corn. Rinse and drain beans; place in bowl with dressing.
-Chop tomatoes into bite size pieces. Cut avocado in half; discard seed; then cut into wedge and discard peel.
-Toss lettuce, tomatoes and avocado with dressing, corn and beans. Top with croutons and cheese, if desired, and serve.
*You can also make this a dinner salad by adding grilled chicken to it, or other preferred meat.