corn and tomato salad

http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe/index.html

my favorite dish of the summer..... there are a lot of variations. you can use shallots instead of red onion. you can use balsamic vinegar. you can add also arugula.

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

5 bean chili

 http://www.foodnetwork.com/recipes/emeril-lagasse/5-bean-chili-recipe2/index.html

Ingredients

• 1 pound veggie meat
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 3 cloves garlic, minced
• 1 1/2 tablespoons chili powder, preferably Mexican style
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 2 bay leaves
• 1 (28-ounce) can whole peeled tomatoes, broken up with your hands
• 3 cups beef stock or canned, low-sodium beef broth
• 1 1/2 cups great northern beans
• 1 1/2 cups cooked and drained pinto beans
• 1 1/2 cups cooked and drained kidney beans
• 1 1/2 cups cooked and drained black beans
• 1 1/2 cups cooked and drained navy beans
• 2 tablespoons chopped cilantro leaves
• Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Directions

In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.

Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.