BEAN, PEA AND CORN SALAD

1 can French-style green beans, well drained

1 can baby sweet peas, well drained
1 can shoepeg corn, well drained
2 oz. jar pimentos
1/2 large green bell pepper, seeded and diced
1 cup chopped celery
1 onion, diced

Mix all the above ingredients together in a medium bowl.

Dressing:
1/2 tsp salt (Omit if using canned vegetables with salt)
1/2 tsp fresh ground black pepper
1 tbsp water
3/4 cup vinegar
1 cup Splenda or equivalent of your favorite sweetener
1/2 cup extra-virgin olive oil

Combine dressing ingredients in a small saucepan and bring to a boil. Boil mixture for two minutes; let cool completely. Pour cooled dressing over the vegetables; mix well. Cover and refrigerate overnight or about 8 hours. A perfect make-ahead dish.

Note: I suggest serving this with a lean protein item such as a pork chop, chicken breast, etc.

file photo

BROILED LEMON LAMB CHOPS

8 lamb chops

1/4 cup olive oil
Juice of 1 lemon
1 tsp grated lemon rind

Combine the oil, lemon, and rind in a cup or small bowl; brush on the chops.

Broil chops 4-inches from the heat for 7 to 10 minutes on each side. Baste occasionally with the lemon/oil mixture.

Note: File Photo

RED WINE VINEGAR MARINADE

1/3 cup red-wine vinegar

2 tbsp canola oil
1 tbsp Dijon mustard
2 tsp minced garlic
1 tsp Italian seasoning
1/4 tsp ground red pepper or paprika

Whisk all ingredients together until well blended.

Yield: 1 cup (enough to marinate 1 to 1 1/4 lb of steak.

Note: Can be made in quantity and stored in refrigerator up to a month. Shake or whisk before using.

Note: This is a reference photo only, not a recommendation of this brand. Use your choice of red wine vinegar brands.