Amazing Recipes cook

I. SALADS

I began converting my favorite vegetable, rice, and dessert recipes and documenting

the results on my personal blog. I started to get a lot of comments from readers who were excited to find recipes like, tried them, and wanted more. 

If you are the sort of cook who likes to experiment, you may find that once you understand why cooking works as it does, you can improvise. 

Birthday Corn Salad

 2 cups dried black beans, cooked and cooled

 1 ripe tomato, chopped One-quarter yellow onion, finely chopped

 1 green bell pepper,  stemmed, seeded, and finely chopped 

 1 cup fresh corn kernels (about 2 medium ears)

 1 teaspoon salt

Chopped fresh cilantro leaves

Stir together the beans, tomato, onion, bell pepper, corn, and salt in a large bowl. Sprinkle with cilantro and stir once more. 

Birthday egg salad 

 2 eggs per person

 1 T creme fraiche or mayonnaise per egg—or more if you like dill or parsley, finely chopped a few scallions or chives, finely chopped a few capers sprinkle of Champagne vinegar or white wine vinegar salt and pepper 

Boil eggs. 

In a bowl, chop the eggs roughly with two butter knives or a pastry cutter. Gently mix all the ingredients except the vinegar gently, keeping the eggs in discernible chunks.

 Season with the vinegar to taste. Proceed cautiously and mix gently.

Oyster Salad.

1 tin of oysters. 

1 crisp lettuce. 

1 head of celery. 

A little mayonnaise or salad-dressing.

 Wash the lettuce, and cut it coarsely. Wash, and cut the celery into one-inch lengths, Trim the oysters, and mix them with the 

salad. Put the mixture into a salad-bowl, and pour over the mayonnaise.