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Ingredients For the vinaigrette: cup olive oil 2 tablespoons fresh lime juice (about 1 lime) 1 tablespoon Tabasco (or other vinegar-based hot sauce) 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 1 tablespoon fresh oregano leaves (or 2 teaspoons dried) teaspoon salt 1 teaspoon freshly ground black pepper For the salad: 1 15-ounce cans of black beans, drained and rinsed 1 cups shelled edamame (mukimame), can be frozen and defrosted 5 scallions, sliced 1 cup of chopped cilantro (about a bunch) 2 jalapeos, diced with seeds and membranes removed 1 (10-ounce) can of Ro-tel tomatoes with green chilis 2 ears of fresh corn, shucked and sliced off the cob (or 1 cup of frozen corn defrosted Instructions First, make the vinaigrette: whisk together the olive oil, lime juice, Tabasco, Worcestershire sauce, garlic, oregano, salt and pepper in the bottom of a serving bowl
For now, to keep it simple, I want to share my Im-All-Out-of-Hidden-Valley- Ranch-Packets-Dadgummit-So-What-the-Heck-Do-I-Do
It can also be used as a marinade for chicken or drizzled over roasted vegetables
Instead of a pile of trendy fashion, choose a few well-crafted, timeless pieces you can wear in many ways and never go out of style
Due to their deep purple and red undertones, burgundy shoes are best worn to nighttime events during autumn and winter
Jean-Raymond is the founder of Pyer Moss
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