What a Difference a Day Makes

Yesterday the sky was dropping snow all around and covered us in a thick white blanket.  The high for yesterday was no more than between 22-25* F.  We never made it above freezing.  Today, the sun is shining, and most of the snow has already melted.  The temperature at the moment is already almost doubled what it was yesterday.  Don’t you just love Colorado weather?  A lot of of weather forecasters are calling our weather “moody”.  This is such a true statement.  We all know how unpredictable it is, but moody is another very good word to describe our weather.

Yesterday.

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Today.

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Yesterday.

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Today.

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A hot meal for a cold evening.

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A lighter vegetable salad for warmer weather.  See how life changes so quickly here in Colorado?  Everything here changes in the blink of an eye, and one day can make a huge difference.IMG_9315

As you all know, I love vegetables and we eat them a lot.  There really are not to many vegetables that I don’t like.  In fact, I really can’t think of any I don’t like.  I almost always add more vegetables to my vegetables too, making them pop with both color and flavor.  This green bean salad is a combination of fresh green beans, frozen corn and frozen lima beans.  It is very easy to make and very tasty.  It is a perfect side dish for just about anything you want to serve it with.

Green Bean, Lima Bean and Corn Salad

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1 lb green beans

1 cup frozen corn

1 cup frozen lima beans

1 TBSP garlic

1 shallot, diced fine

1/4 red pepper, diced fine

3 TBSP champagne vinegar

3/4 cup olive oil

1/4 cup lemon juice

1 tsp coriander

salt and pepper to taste

 

Bring a saucepan of water to boil, then add the green beans, lima beans and corn.  Cook them all together until they are done, but still have a little crisp and crunch left to them.  Drain them and place them in a in a bowl with ice water so they do not continue to cook.  Then drain again and put them in your mixing bowl.

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Mix all the rest of the ingredients together to make your dressing.

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Toss in just as much dressing as needed to coat all the vegetables without drowning them.  Chill in the refrigerator for at least an hour before serving.  The flavors will intensify the longer the salad is allowed to marinate.  Add more dressing if needed right before serving.

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In no time at all, you have this colorful, zesty and healthy vegetable salad that goes with anything and everything.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

41 thoughts on “What a Difference a Day Makes”

  6. Still hot in Tennessee…I can’t imagine snow right now…but I wish it would. We had a record of over 80 days of over 90 degrees…just snapped. It’s beautiful there.

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    1. It rarely lasts to long here. I am looking out my window right now. The snow has all melted in all the south facing areas, and there really isn’t much left at all. The mountains, though are another story. They just opened 2 ski areas, VERY early.

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