Tuesday, June 16, 2009
Summer Confetti Salad
This is one of the most colorful, healthy, and refreshing salads you can make. It's also one of the easiest. I first had it when I participated in a comparative weight loss study at Skidmore College sponsored by the Exercise Science Department and Body for Life. We were all monitored for six months and exercised six days a week! We started in August and by Thanksgiving I’d lost the equivalent of a good sized Butterball turkey! You know how it goes -- once the discipline and oversight of the study ended, life got in the way and the structure of the program faded. Still, there are remnants of that experience that have stayed with me, and among them are recipes for good, healthy food. This recipe is one that I use again and again. It’s a huge hit at summer barbeques. With the rice, beans and colorful veggies, it's very pretty and looks like confetti, so that’s where it got its name.
Summer Confetti Salad
4 cups cooked brown rice (instant or regular), cooled
1 can black beans, rinsed and drained
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
½ cucumber, chopped
1 rib celery, chopped
2 tbsp. chopped red onion
1 small container feta crumbles
1 small bottle light Italian dressing, more or less to taste
In large bowl, combine rice with beans and chopped vegetables. Add feta and Italian dressing. Mix well. Chill. That’s it!
Next blog: Girls Night In Food!
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photo credit: http://images.google.com/imgres?imgurl=http://soul-sides.com/uploaded_images/SummerSunflower1-742749.jpg&imgrefurl=http://soul-sides.com/labels/summer%2520songs.html&usg=__RG8WSvWYg82UYvX4RMGZQMqm35c=&h=216&w=320&sz=12&hl=en&start=29&tbnid=5QN1qt0Ao3Hv2M:&tbnh=80&tbnw=118&prev=/images%3Fq%3Dsummer%26gbv%3D2%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D20