The Junior League of the Palm Beaches shares a few of their favorite recipes from the latest cookbook Worth Tasting: A Culinary Tour Through the Architecture of the Palm Beaches [Favorite Recipes Press, 2007].
Carolina Caviar
Serves 20
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can gold and white corn, drained and rinsed
- 1 red bell pepper, chopped
- ¾ cup chopped red onion
- ½ cup balsamic vinegar, or to taste
- 1/3 cup olive, or to taste
- ¼ cup cilantro, chopped
- 2 large fresh jalapeño chiles, chopped, or to taste
- 1 tablespoon spicy mustard
Method
Combine the beans, corn, bell pepper, onion, vinegar, olive oil, cilantro, jalapeño chiles and spicy mustard in a large serving bowl and mix well. Chill, covered, for one hour or for up to three days. Serve with tortilla chips.
**You may serve immediately but the flavor is enhanced if chilled before serving.
Palm Beach Orzo Salad
Serves 10 to 12
Red Wine Vinaigrette
- 1/3 cup red wine vinegar
- 1½ teaspoons Dijon mustard
- 1½ teaspoons sugar
- Salt and pepper to taste
- 2/3 cups olive oil
Salad
- 3 cups orzo
- Salt to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (10-ounce) package frozen peas
- 1 cup chopped black olives
- 1 cup golden raisins
- ½ cup chopped red onion
- ½ cup chopped fresh parsley
- Pepper to taste
Method
To prepare the vinaigrette, whisk the vinegar, Dijon mustard, sugar, salt and pepper in a bowl until blended. Add the olive oil gradually, whisking constantly until thickened.
To prepare the salad, cook the pasta in boiling salted water in a saucepan for 8 to 10 minutes or until desired tenderness. Drain in a colander and rinse with warm water.
Toss the warm pasta and vinaigrette in a bowl until coated. Add the bell peppers, peas, olives, raisins, onion, parsley and mix well. Season with salt and pepper. Serve at room temperature.
**To save time, chop the vegetables the night before preparation and store, covered, in the refrigerator.
Recipes courtesy of:
The Junior League of the Palm Beaches
561-689-7590
