Four Bean Salad

If you’re looking for a meatless meal with lots of protein and tons of flavor, this is the salad for you.
Four Bean Salad
Four Bean Salad
Here are the Ingredients:
  • 15 oz can Garbanzo Beans
  • 15 oz can Black Beans
  • 15 oz can Pinto Beans
  • 15.25 oz can Kidney Beans
  • 1.5 cups frozen corn, defrosted
  • 1/3 cup fresh pomegranate seeds
  • 1 small red bell pepper, diced
  • 1/4 cup olive or avocado oil
  • 1/4 cup shallots, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 pinches of sugar
Pour all beans into a colander and rinse thoroughly until water runs clear and allow to drain.  In a large bowl combine the last 6 five ingredients with a whisk. Slowly whisk in oil until combined. Add all the remaining ingredients and toss until well coated. Refrigerate until chilled and serve.

Scallops in a Creamy Corn Saffron Sauce

This is such a beautiful simple dish with a whole lot of flavor.

Fresh corn in a creamy saffron sauce and scallops cooked to perfection. A lovely weekend meal.
Scallops in a Creamy Corn Saffron Sauce
Emeril’s greatest hits: Serves 4
Here are the Ingredients:
  • 20 large sea scallops
  • 4 teaspoons Creole Seasoning
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 ear fresh sweet corn on the cob, kernels sliced off and cob saved
  • 1 tablespoon shallots, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup fish stock
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup green onions, chopped
Heat 1 teaspoon olive oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt and pepper ans saute for 2 to 3 minutes. Stir in stock and saffron and cook for 2 minutes. Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 minutes. Discard the corncob and whisk in the butter. Remove from the heat and stir until the butter is incorporated. Set aside. Sprinkle the scallops with creole seasoning and coat them thoroughly with your hands. Heat the remaining oil in a large skillet over medium high heat. When the oil is hot, add the scallops and saute until golden brown for 3 minutes on each side. Reheat the saffron sauce and pour into shallow serving dish and place 5 scallops on top. Sprinkle with green onions.