HEALTHY TAILGATING RECIPES


Black Bean Summer Salad Yields: 8 side dishes or 4 light meals


This salad is easily doubled to feed a crowd.


• 2 cups fresh or frozen corn kernels


• 2 (15 oz) cans black beans, rinsed and well drained


• 5 or 6 green onions, white and green parts, chopped


• 1 large sweet banana pepper, seeded and chopped


• 1½ cups halved cherry tomatoes • 6 Tbsp extra virgin olive oil • 2 Tbsp lime juice • 2½ Tbsp red wine vinegar • 1 tsp chili powder


• Kosher or sea salt and freshly ground black pepper to taste


• 1/3 cup chopped fresh cilantro leaves


In a large bowl, toss together the corn, black beans, green onions, banana pepper and tomatoes.


In a small bowl, whisk together the olive oil, lime juice, vinegar, chili powder, salt and pepper.


Pour the dressing over the vegetables and toss to coat them all. Then stir in the cilantro.


Refrigerate from 1 to 3 hours to let the flavors come together.


Note: If using frozen corn, drain it well and lightly sauté in a couple of tea- spoons of olive oil before adding it to the salad. This removes moisture that may make the salad watery.


Courtesy of Debbie Moose, Southern Holidays: A Savor the South Cookbook.


44 NA Triangle www.natriangle.com


Vegetarian- Friendly Barbecue Cauliflower Nuggets Yields: 8 appetizer servings


Plant-based barbecue is a home run or touchdown.


• 1 head of cauliflower


• 1 cup all-purpose or gluten-free flour


• 1 Tbsp barbecue spice blend • 1 cup nut milk of choice


• 1 cup tomato-based barbecue sauce


Accompaniment Dipping sauce of choice


Preheat the oven to 450° F.


Line a baking sheet with parch- ment paper.


Rinse and separate cauliflower florets into small- to medium-sized pieces. In a medium-sized mixing bowl, combine the barbecue spice, flour and nut milk until smooth.


Dredge each piece of cauliflower in the batter before placing it on the baking sheet.


Bake for 18 minutes or until golden brown. Brush the cauli- flower with barbecue sauce and return to the oven for an addi- tional 5 minutes.


Remove the cauliflower from the baking sheet and plate alongside a dipping sauce of your choice.


Adapted from Daina Falk’s HungryFan.com.


Michelada Yields: 8 servings


Mix this cocktail in a pitcher and serve over ice. Part bloody Mary and part beer, the umami flavor comes from Maggi Seasoning, a bottled condiment avail- able at better grocery stores.


Glass Rimmer:


• Lime wedges (plus more for serving) • 2 Tbsp kosher salt • 1/2 tsp chili powder


Michelada:


• 1 (32 oz) bottle of chilled Clamato (about 4 cups)


• 1 (32 oz) bottle or 3 (12 oz) bottles chilled Mexican lager


• 1/2 cup fresh lime juice • 1 1/2 tsp Worcestershire sauce • 1 tsp bottled hot sauce • 1 tsp bottled Maggi Seasoning


For the glass rimmer, mix the kosher salt and chili powder on a small plate.


Rub rims of pint glasses with lime wedges and dip in salt mixture. Set aside.


Mix Clamato, lager, lime juice, Worces- tershire sauce, hot sauce and Maggi Seasoning in a large pitcher. Fill glasses with ice, top off with Michelada mixture and garnish with added lime wedges.


Adapted from Judith Fertig’s 500 Mexican Dishes.


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