We are having our Easter dinner tonight. So I decided to make a light meal for lunch. And I had planned this for last night’s dinner anyway. We didn’t have it since we went out for dinner at the last minute with some of my family. This is a Barefoot Contessa recipe from her BC at Home cookbook (great cookbook, by the way). This was very good!!! It tasted like summer to me 🙂 Of course Justin’s first reaction was, “are those tomatoes?” Yes dear, you can pick around them. And after eating it, “I like it, but I’d prefer it as a side dish.” It would make a very good side dish. But I like it as a main dish too. Very healthy. I added frozen corn and peas to ours. And the peppers were from our garden…that I had thawed. This is very simple. And we usually have most of the ingredients on hand. Plus you can prep it ahead (I made it all this morning and just added the avocado right before serving). I’ll keep it in mind for summer meals and gluten free meals. I only made a half recipe. I served it with corn muffins. I’ll use the leftovers tomorrow to make taco salads. It would be good in tortillas as well.
This is linked to the Whole Foods for the Holidays progressive dinner – salads course.
Cook beans ahead of time.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.