in Merchants Square
[ Member listing ]
Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.
2 (15 oz) cans black beans, drained
9 oz frozen yellow corn
1/4 cup sweet green peppers, raw, diced
1/4 cup sweet red peppers, raw, diced
1/8 cup onions, raw, diced
1 T lemon juice
1 t parsley, dried
½ t cumin, ground
¼ t garlic powder
5 oz salsa
2 t vegetable oil
Monterey Jack cheese (optional)
Combine black beans, corn, green peppers, red peppers and onions in a large bowl.
For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil.
Pour dressing over salad and toss lightly to combine.
Refrigerate until service.
Optional: sprinkle with shredded Monterey Jack cheese on top before serving.
Nutrition Information: Calories 245, Total fat 2g, Total carbohydrate 23g, Dietary fiber 5g, Protein 8g
Posted by WFM
@ 11:26 AM EDT
Saturday, October 16
7:30 a.m. – 11:30 a.m.
Children’s Day will feature free activities for kids of all ages at the Williamsburg Farmers Market. The Chef Tent demonstration will be coordinated by SHIP (School Health Initiative Program). The recipe of the day will be Marinated Black Bean Salad.
The Williamsburg Botanical Garden and Girl Scout Troop 1482 will assist children with making corn husk dolls.
The Williamsburg Youth Orchestra will play from 9:00 to 11:00 a.m.
Face painting by Bubbles the Clown will be available.
Pumpkins, apples, apple cider, peanuts, fish, seafood, baked goods, fresh fall produce, beef and more are sure to please all ages.
Food purchased at the Market can be donated to a local food kitchen.
Harvest baskets will be available for purchase at the Market Tent.
Posted by WFM
@ 09:35 AM EDT
Right-click, copy link and paste into your newsfeed reader