Food from L.I.F.E.
Two Bean and Corn Salad
(8 servings)
Whisk together:
1/3 cup olive oil
2 Tbsp balsamic vinegar
1 tsp ground cumin Add the following and toss to coat:
1 15 oz. can Great Northern beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
2 cups frozen corn kernels, thawed
3 stalks celery, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded & chopped
1 med. red bell pepper, chopped
1 cup red onion, chopped Salt and pepper to taste Prepare at least one hour before serving, tossing occasionally.
If spiciness is desired, leave some of the placenta (veins) in the jalapenos. For even more spiciness add cayenne pepper.
- Harold Schmalfeld
SETTING IT STRAIGHT
There was an error in the Prime Rib Roast recipe that ran in the April 7, 2026 issue. The recipe stated to preheat the oven to 350 degrees and it should have read
325 degrees. We regret the error.
Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
