Deanna's Daughter

Our laundry room is in the basement and often I don’t bother turning on the light to get to it.  As I was leaving it one morning, Waverly leapt out from behind the couch yelling ‘Boo!’ and scared the heck out of me…I don’t know what I was most startled by, the scare itself or the fact that my 4-year-old had planned a covert attack on her mother and successfully carried it out!  After we both stopped laughing, I complimented her on ‘getting me’ and then asked her, ‘Now, you know what this means?’.  She shook her head worriedly, but still grinning, and I continued with, ‘I owe you one!’.  I bet this is going to go on for years…

This is a regular is a lot of households and is another goodie from the Best of Bridge.  I’m just listing the dressing here, but we usually have it with some green or red onion, 2 or 3 boiled eggs chopped up, some sliced mushrooms, crispy bacon, and of course, lots of spinach.

Fresh Spinach Salad

1/4 c. canola oil

1 clove of garlic, minced

2 T. apple cider or red wine vinegar

1 t. sugar

1/2 t. salt

1 t. dry mustard

1/2 t. freshly ground pepper

You could whisk everything together in a small bowl and then refrigerate before using, or put in all into a container with a tight, screw-on lid, and shake it – easy.

We were lucky to be invited to Cindy’s last dinner party and EVERYTHING she made I now have the recipes for and will most definitely make myself, as soon as it’s fitting.  This bean salad was first, it’s a huge recipe and will easily feed 8 or so  – we had it with Marinated Flank Steak and a couple of loaves of fresh bread.

Cindy’s Brilliant Bean Salad

3 cans (19 oz/540 mL) black beans, rinsed and well drained

2 cans (12 oz/341 mL) kernel corn, well drained

2 large, ripe mangoes – peeled and chopped – or, 2 cans (15 oz/400 mL), well drained and chopped

3 good-sized avocados, peeled and chopped

2 large tomatoes, chopped

1 large white onion, chopped, rinsed with hot water and well drained

1 bunch fresh cilantro, chopped – about 2 cups

1 – 2 T. mayonnaise

juice from 5 or 6 fresh limes

salt and pepper to taste

Combine all ingredients in a large (preferably clear, bowl) and serve.  I mixed mine up a couple of hours ahead to get it nice and chilled, but room temperature is just fine.  Everyone you serve it to will want the recipe!

Flashback #7 – Waverly – At a little over the age of 2 1/2, we could already tell that Wavey was into sports.  I had bought them both a large, colorful, soft ball and when I got them out to show the girls, Wavey yelled, ‘Yay! It’s catch ball time!’.

My friend Renee brought this to a preschool party and adults and kids alike all loved it.  We enjoy it with nacho chips but I can see how it would make a great little salad as well – and I haven’t yet made it with the jalapeno because I don’t want to turn off the girls.

Black Bean Salsa (or Salad)

1 can (19 oz/540 mL) black beans, rinsed and drained well

1/2 – 1 c. canned kernel corn

2 medium tomatoes, chopped and squeezed of some of their juice

3-4 green onions, finely chopped

1-4 cloves of garlic, finely minced

1/3 – 1/2 c. fresh cilantro, chopped

1 large red, orange or yellow pepper, seeded and chopped (I use one half of 2 kinds to add more color)

1 small jalapeno pepper, finely minced (optional, use as much as you’d like, leave in the seeds for more heat)

3 T. balsamic vinegar

1/2 t. sugar

salt and freshly ground pepper

Combine all of the ingredients in a medium bowl, adding the vinegar, sugar, salt and pepper last – to taste.  Stir well and refrigerate for a couple of hours before serving to allow the flavors to come together – cold is best!  Be sure to give it another good stir before serving as well.

This also makes for a very healthy snack to have on hand in the fridge – enjoy!