My friend Mary Kay requested the recipe for the corn salad I posted a picture of last week. It's from a cookbook my brother gave me for my birthday, called Bless Your Heart: Saving the World One Covered Dish at a Time. It's a very cute book and has all of the traditional Southern potluck, funeral, and new baby recipes.
Corn and Black Bean Salad
1/2 c. apple cider vinegar
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. black pepper
In a small bowl, whisk all ingredients together until the sugar dissolves.
2 (15-oz) cans whole kernel corn, drained
1 (15-oz) can black beans, drained and rinsed
1/2 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced red onion
2 cups diced (fresh) tomatoes
1 medium cucumber, peeled, seeded, and diced
In a large bowl, combine all ingredients. Add dressing. Cover and chill at least 4 hours.
Obviously, I like quintupled the recipe. :)
Along with the corn salad, I made these French Dip sandwiches from my favorite cooking blog, Our Best Bites. They were very yummy.
And, of course, I've been trying out new dessert recipes like crazy. My favorites that I've made recently are these candy fudge bars and this Heath bar cake.