Confetti Bean Salad Recipe

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
1/2 cup minced fresh cilantro or parsley
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped* (optional)
2 garlic cloves, minced
1/2 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil or canola oil
1 teaspoon chili powder
1/2 teaspoon sugar

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Easy Corn and Crab Chowder

1 russet potato, peeled and cubed
5 slices bacon, diced
1/2 onion, chopped
1 (6 ounce) can crab meat, drained
1/2 teaspoon parsley flakes
2 tablespoons butter
1/3 cup all-purpose flour
1/4 cup dry white wine (optional)
1 cube chicken bouillon
1 1/2 cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

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Sylvia’s Easy Greek Salad

3/4 cup red bell pepper, chopped
3/4 cup chopped green bell pepper
1 cup cucumber – peeled, seeded and chopped
1 tomato, chopped
1/2 cup diced red onion
4 large black olives, quartered
1/2 cup crumbled feta cheese
1/2 cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

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Calamari in a Creamy White Wine Sauce

1/2 pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
3/4 cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
1/2 cup shredded fresh basil
1/4 cup freshly grated Parmesan cheese

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