Yield: 1 Servings
|1 \N||10-oz brick frozen spinach,|
|\N \N||Thawed and somewhat|
|2 \N||15-oz cans corn, somewhat|
|1 \N||15-oz can Italian white|
|\N \N||Kidney beans (or substitute|
|\N \N||Great Northerns)|
|3 teaspoons||Canned chopped garlic|
|\N \N||(Polaner brand is packed in|
|\N \N||(or 1*tsp garlic powder)|
|1 teaspoon||Black pepper|
|2 teaspoons||Dehydrated onion flakes|
|2 teaspoons||Italian seasoning|
|¼ cup||Bottled Italian or|
|\N \N||Vinaigrette dressing|
|\N \N||(and drain the corn more|
SEASONING OPTION 1
SEASONING OPTION 2
SEASONING OPTION 3
Rip up the spinach a bit, if it's in huge stringy clumps. Toss everything together in a bowl. Let sit for a few minutes if you've got dry spices in there. Heat up if you feel like it, else eat cold.
I'd like to try this with chopped red bell pepper in it - I think it would taste good, and I know it would look good...
It would also taste good with kidney or black beans, but the darker liquid from the beans would make the dish look muddy. Most of my veggie cooking looks brown (or red) and boring - it's a nice change to eat something bright and pretty...
Actually, I usually make this with frozen corn... but I don't measure that, I just pour it from the bag...
Posted by "Aliza R. Panitz" <buglady@...> to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....