1 frozen corn
1 canned kidney beans
1 chopped cilantro
1 onions, chopped
1 balsamic vinegar
1 lemon juice
Directions
My favorite is frozen corn added to a can of kidney beans, chopped
cilantro, chopped onions, balsamic vinegar and some lemon juice. You
can use your imagination after this point. For example, add some
white beans and/or frozen green peas which have been just cooked
slightly, about one minute.
Posted by Barbara Zimmerman
[Volume 13 Issue 25] Dec. 25, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Barbara's Corn & Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Corn; Salad
The History of Recipes
It is possible to read the history of written recipes back into history, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these ancient records were just very simple pictorial instructions for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans used many different herbs, including a few you will know for example bay, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new herbs and spices caused a torrent in manuscripts on cookery, some of which are kept safe in private collections. When we get to the 20th century, cooking books were in high demand, due to better eduction, more leisure time and having more money. |
We hope you enjoy this Barbara's Corn & Bean Salad recipe.
