Green Chili Recipe of the Week -12/7/09 - Anita's Simple Spaghetti Squash/title> <meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1"> <title>Green Chile Recipe of the Week - 1/31/10

This is a wonderful, spicy side dish. It can be used
just as a bean side dish, either cold or hot. Or it
can be used with tortilla chips as a dip.

It's a great party dish - spicy, tangy, with a bit of
sweetness and crunch. If you are serving it at a
party, I'd recommend at least doubling or tripling
it. Then separate it into 2 or 3 bowls and add chiles
to make a spicier version for the hard core guests.

This is best made a day the day before serving; this
allows the cranberries to absorb the liquid and
flavors to blend.

Black Bean Confetti

Ingredients:

1 15 oz can black beans, drained
1 cup pitted kalamata olives, diced
1 cup frozen corn, thawed
1 cup finely diced celery
1/2 cup dried cranberries, finely diced

3 tbsp olive oil
3 cloves garlic, minced
2 tbsp balsamic vinegar
2 tbsp diced medium hot or hot green chiles
(or to taste)

1/2 cup cilantro
dash salt

Preparation:

1. Combine the first 5 ingredients in a large bowl.

2. Sautee the garlic in olive oil over medium heat
until soft but not browned, about 3 minutes. Set
aside to cool for 5 minutes.

3. Add the balsamic vinegar and green chiles and
mix well.

4. Pour over the beans, corn, etc. in the bowl and
mix well. Chill for at least 4 hours or overnight.

5. Mix in cilantro and serve. This can also be
heated in a microwave right before serving.

Preparation time: 20 minutes
Serves: ~ 6
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Black Bean Confetti

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Recipe of the Week - 1/31/10

Black Bean Confetti

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