Native Cooking

 

Last updated 8/6/2020 at 1:37pm

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Dear Friends and maybe a few relatives, this year is so different and not much fun being locked indoors since March in a self-quarantine. Hope things are easier for you.

I'm sure we all love summer and summer foods so I think it might be good to share some ideas from my "neck of the woods'" to yours. Berries are "in" just about everywhere to make fruit salads sparkle. Blueberries, strawberries, pineapple, chunky watermelon make a delicious happy salad-a little on the sweet side, a good easy one for transporting and pretty to boot.

Next is another "pretty" salad that travels well. It's not sweet, however, but very delicious and a great side for almost every entree. Corn and Avocado salad is easy and best served chilled.

1 can whole kernel corn, drained

1 green and 1 red bell pepper, fine chopped

1/2 red onion fine chopped OR 4 scallions, sliced thin

3 tablespoons fresh squeezed lime or lemon juice

3 tablespoons extra virgin olive oil and same of cider vinegar

To garnish, sprinkle with chopped parsley or chopped chive

1 ripe chilled avocado, cut in 1/2-inch cubes.

Combine all ingredients in a large wooden bowl. Chill all for 2 or 3 hours so flavors can mingle, serve.


DILL BEAN SALAD

This salad has always been a favorite at my cooking demos. It keeps well and is good chilled or at room temperature. Oh, did I mention it is so easy to put together?

2 large cans of white kidney beans, drained, do not rinse

2 stalks celery, chopped fairly fine

1 tablespoon chopped parsley

1 tablespoon chopped dillweed

Salt (I use seasoned salt) and pepper to taste

Dress with simple cider vinegar and oil

Dale Carson, an Abenaki Indian, is the author of the cookbook, Native American Cooking.


 
 

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