What's Up - Your guide to what's happening in Fayetteville, AR this week!
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july 21-27, 2019 What's up! 47 try these recipes Quick and healthy summer sides Lighten up and eat right with fresh favorites Mediterranean Bean Salad Ingredients • 1 (15.5 ounce) can garbanzo beans, drained • 1 (15 ounce) can kidney beans, drained • 1 lemon, zested and juiced • 1 medium tomato, chopped • 1/4 cup chopped red onion • 1/2 cup chopped fresh parsley • 1 teaspoon capers, rinsed and drained • 3 tablespoons extra virgin olive oil • 1/2 teaspoon salt, or to taste Directions 1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving. Almost Fat-Free Green Onion Potato Salad Ingredients • 2 pounds red potatoes • 2 tablespoons olive oil • 1 bunch green onions, chopped, dark green parts separated from white and light green parts • 3 cloves minced garlic • 3/4 cup plain yogurt • 1 teaspoon prepared yellow mustard • 1 pinch cayenne pepper • salt and freshly ground black pepper to taste Directions 1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes. 2. Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat. 3. Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined. Grilled Corn Salad Ingredients • 6 ears corn • 1 tomato, finely chopped • 5 ounces Monterey Jack cheese, cut into small cubes • 1 orange bell pepper, finely chopped • 1/2 cucumber, finely chopped • 2 tablespoons finely chopped cilantro • 1 tablespoon balsamic vinegar • 1 1/2 teaspoons coarse sea salt • freshly cracked black pepper to taste • 1 pinch garlic powder, or to taste (optional) Directions 1. Preheat grill for medium heat and lightly oil the grate. 2. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain. 3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes. 4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine. Courtesy allrecipes.com