February 2013 Steak Fry

The cooking of the steaks begins...

Leroy and Myron tabulating how many steaks go into each roaster

Chet, Dave, Tuffy and Butch

Lil, Ray and Edna wait for steaks

Chet, Bob,Max,Jim and Tuffy

Lil liking bean salad

Below is the Mexican Bean Salad I shared with Lil and Judy. We are doing South Beach together and potatoes are a no go so we had bean salad instead.

Rated: Submitted By: Karen Castle Photo By: messy_jessie Prep Time: 15 Minutes Ready In: 1 Hour 15 Minutes Servings: 8

"Black beans, kidney beans, and cannellini beans combine with corn, bell pepper, and red onion in this easy and colorful salad. It's tossed with a sensational dressing made with fresh lime juice, cilantro, and cumin."

INGREDIENTS:

1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil

1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder

DIRECTIONS:

1.	In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2.	In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3.	Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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Printed from Allrecipes.com 3/1/2013