Enjoy some delicious recipes!

Program #840

Marie Hegler

Bean and Corn Salsa

1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can sweet yellow corn kernels, drained
1 each green, orange and red bell pepper, diced
3 garlic cloves, minced
1 jalapeño pepper, finely chopped
1/2 red onion, diced
1/4 cup red wine vinegar
2 tablespoons Southwest Seasoning Blend
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1/4 cup chopped fresh cilantro

1. Combine black beans and next 7 ingredients (through cilantro) in a large bowl.
Whisk together vinegar and next 6 ingredients (through pepper) in a small bowl.
Add to bean mixture, stirring well.
Refrigerate until ready to serve.
Yield: 8 cups

Southwestern Chicken Salad

1 pound boneless, skinless chicken breasts
2 tablespoons Southwest Seasoning Blend
1 tablespoon canola oil
8 cups salad greens
1/4 cup Cilantro-Lime Vinaigrette
2 cups Black Bean and Corn Salsa
1 avocado, sliced
1 tomato, sliced

1. Season chicken breasts with Taco Seasoning Blend.
2. Preheat oven to 350°F.
3. Heat oil in a nonstick pan on medium heat. Brown the chicken in the pan on medium heat, transfer to a baking sheet and finish in a 350° oven until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
4. Toss salad greens with Cilantro-Lime Vinaigrette.
5. On each plate arrange 2 cups dressed salad greens, 1/4 of the sliced avocado, 1/2 of a sliced tomato, 1/2 cup Black Bean and Corn Salsa and top with 4 ounces cooked, sliced chicken breast. Garnish with cilantro leaves.
Yield: 4 servings

Cilantro-Lime Vinaigrette

1 garlic clove, minced
1 shallot minced
1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon honey
1 1/2 teaspoons Southwest Seasoning Blend
2 tablespoons chopped fresh cilantro

1. Place all ingredients in a jar or covered container and shake well.
Yield: 3/4 cup

Southwest Seasoning Blend

1/4 cup onion powder
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon garlic powder

Clemson University Cooperative Extension
Marie Hegler

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!