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Wednesday, May 23, 2001
Plan for easy summer meals
Bean salad Tex-Mex style and pasta with grilled veggies are a good start
By Joyce Rosencrans
Scripps Howard News Service

Scripps Howard News Service

Southwestern bean salad is garnished with a rim of flaky-crisp, tortilla triangles. A honey-orange-cumin vinaigrette dressing bathes all the vegetables and greens in deliciously fresh citrus flavors.

It's time to add extra food items to the grocery list for Memorial Day weekend, the unofficial beginning of summer. Pull out your favorite recipes for mini-meal snacks, grab-and-go food, perhaps more formal picnic food and grill items.
   We propose planning at least one grill-meal of chicken parts or a kettle-grilled whole bird slathered with lemon and garlic-butter. Then, for the next day, use an extra 16 ounces of chicken breasts you grilled along with the original chicken meal to make a bean salad Tex-Mex style.
   This salad is a light, yet nutritious, ultra-energy meal featuring chopped chicken, pinto or red beans, black beans, zucchini, cubed mango, red bell pepper and sliced green onions on top of torn salad greens.
   The bean salad is garnished with a rim of flaky-crisp, tortilla triangles. Flour tortillas are easily transformed into golden brown crunchies on a griddle or in the oven. A honey-orange-cumin vinaigrette dressing bathes all the vegetables and greens in deliciously fresh citrus flavors.
   Another suggestion is to buy a box of penne pasta (quill shapes) or corkscrew shapes.
   Make the pasta salad a light main meal by adding chunks of grilled tuna, slices of kielbasa, chopped ham or deluxe strips of prosciutto, the cured Italian ham. In addition to Parmesan for flavor, add tiny cubes or strips of provolone cheese for extra protein and calcium.
   Southwestern bean salad
   Vegetable cooking spray
   4 flour tortillas (8-inch)
   Up to 1 pound roasted or grilled chicken, chopped
   1 (15-ounce) can pinto or red beans
   1 (15-ounce) can black beans
   1 cup cubed mango
   1 medium zucchini, cut in half, sliced
   ½ cup chopped red bell pepper
   ½ cup sweet onion or sliced green onions
   6 cups torn salad greens, including iceberg
   Honey-Cumin Vinaigrette:
   ½ cup orange juice
   1 or 2 tablespoons olive oil
   1 tablespoon honey
   2 or 3 teaspoons fresh lime juice
   ¼ teaspoon ground cumin
   ¼ teaspoon hot sauce
   Yield: 6 servings
   Prep time: 30 minutes
   Cut each tortilla into 6 wedges; spray tops with cooking spray, preferably butter-flavored or olive oil. Bake on a cookie sheet at 375 degrees until golden brown and crisp, 5 to 8 minutes. (Or spray both sides and place in a skillet over medium-high heat until crisp, turning once.)
   Combine leftover roasted or grilled chicken, both beans (rinsed, drained), mango, zucchini, bell pepper and onion in a bowl. Blend vinaigrette ingredients, pour on and toss. Arrange salad greens on serving plates; top with bean mixture. Garnish with tortilla wedges.
   Recipe adapted from B.E.A.N. (Bean Education & Awareness Network)
   Penne with vegetables
   10 cups mixed vegetable chunks (eggplant, squash, onions, peppers), about 2 pounds
   1/3 cup extra-virgin olive oil
   2 tablespoons fresh minced rosemary or thyme
   2 teaspoons minced garlic
   1 teaspoon salt
   ½ teaspoon ground pepper
   1 pound penne pasta
   Grated Parmesan cheese, as desired
   Optional:
   Wine vinegar or balsamic
   ¼ cup V-8 juice
   Extra olive oil
   Yield: 6 to 8 servings
   Prepare grill or heat broiler. In a large bowl, toss vegetable chunks with oil, herb, garlic, salt and pepper. Transfer to a grill basket or shallow roasting pan. Grill or broil, turning occasionally, until tender and lightly browned, about 25 minutes. Meanwhile, boil pasta in salted water. When cooked al dente, drain and return to large pan. Toss in grilled vegetables and Parmesan to flavor.

Scripps Howard News Service

Penne pasta with grilled vegetables makes a fine side dish or a mini-meal with grilled tuna or sausage.

   If more moisture is desired, whisk together 2 tablespoons each wine vinegar and extra olive oil and V-8 juice. Toss with pasta.
   Variation: Garnish with 3 ounces prosciutto strips or make a main meal by topping with grilled tuna, Italian sausage or kielbasa and/or provolone strips.
   Recipe adapted from Consorzio del Prosciutto di Parma.



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