Yankee Chef

I've got the fever.

Spring fever that is. Every time the sun pops out and I see the temperature rising a little more each day or I see the flowers struggling to open their chilly petals, I know Primavera (translated literally to Spring-time) will prevail itself in my cooking. What a great side to a meal, especially with burgers and steaks.

Primavera vegetable salad

You simply cannot get more colorful than this dish. And when you combine the flavors and textures with the eye-appeal, you are bound to enjoy the weather even more-so. This 'laundry list" of ingredients may look intimidating, but not only is it simple to make but inexpensive as well. So what's your excuse now?

2 tablespoons olive oil

2 cups frozen, fresh or canned (drained) corn

1 yellow bell pepper, seeded and diced

2 tomatoes, seeded (if desired) and diced

1 cup frozen peas

1/2 onion, minced

1 cup tomato juice

1 (15 1/2-ounce) can kidney beans, rinsed and drained

1 tablespoon chopped, fresh cilantro

1 lime, juiced and zest grated

1 tablespoon chili sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

2 teaspoons chili powder

Pinch red pepper flakes

Salt and pepper to taste

In a medium sauce, add olive oil over medium-high heat until shimmering. When oil is hot, add corn, pepper, tomatoes, peas and onion. Cook until tomatoes are soft and everything is heated through, about 7-9 minutes, stirring frequently. Add remainder of ingredients and stir to combine and continue cooking an additional 3 minutes. Remove from heat, transfer to a large bowl and cover. Refrigerate at least 3 hours, if not overnight, and serve cold.


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