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Published June 26, 2013, 11:30 PM

The Great Indoors: Bright colors add to Caribbean feast

Something happens when the food you are about to eat is as much a feast for the eyes as it is for the stomach. It just seems to taste a little bit better.

By: Tracy Briggs, INFORUM

Something happens when the food you are about to eat is as much a feast for the eyes as it is for the stomach. It just seems to taste a little bit better.

When fruits and vegetables are bursting with color, it awakens the taste buds. That’s the case for this trio of Caribbean salads.

Because most of us aren’t on a leisurely island schedule, they can be made ahead of time and used as part of a Caribbean buffet.

For the entire Caribbean party menu, including Cubano sandwiches, mojitos, and orange cupcakes with amaretto syrup, go to http://shesaystv.

areavoices.com.

Mango Salsa

2 mangoes diced

1 red pepper diced

4 plum tomatoes diced (or 2 large tomatoes)

½ red onion diced (Or more if you like onion)

½ jalapeno pepper, seeded and finely diced

2 tablespoons olive oil

2 tablespoons apple cider vinegar

Juice of one lemon and juice of two limes

½ to 1 teaspoon of red pepper flakes (adjust to your desire of heat) and 2 teaspoons ground cumin

1 cup coarsely chopped cilantro

Combine all ingredients except cilantro, cover and let sit one to two hours. Add cilantro before serving. May be refrigerated up to one week.

Corn, Black Bean, Tomato and Avocado Salad

2 cans black beans rinsed and drained

2 cups frozen corn, thawed (fresh corn taken from ear then sautéed in a bit of olive oil is very yummy, if you have time)

1 cup sliced grape tomatoes

½ a finely diced chipotle from canned chipotle in adobo sauce

One to two avocadoes, large diced

Chipotle-Lime Vinaigrette

Juice of two limes

1½ tablespoons honey

1 tablespoon apple cider vinegar

1½ tablespoons adobo sauce

2 tablespoons olive oil

Mix ingredients with Chipotle-Lime Vinaigrette

Whisk together dressing ingredients then toss with all salad ingredients except avocado up to day before. Add diced avocado before serving.

Adapted from Recipe by www.alaskafromscratch.com

Spicy Coleslaw

3 cups thinly sliced purple cabbage

¼ cup finely diced yellow onion

3 grated carrots

Dressing

1/3 cup mayo

½ teaspoon celery seed

1 tablespoon apple cider vinegar

½ teaspoon red pepper flakes

1 teaspoon sugar

Whisk dressing ingredients together and store covered in refrigerator until use. Toss dressing, sliced cabbage, onion and carrot before serving.

Watch “The Great Indoors” with Tracy Briggs every Thursday on www.InforumTV.com

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