Two Bean and Corn Salad/Margarita Cake

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COLORFUL TWO BEAN AND CORN SALAD

 

 

  1/3 Cup Olive Oil

  2 Tbsp Balsamic Vinegar

  1 tsp.  ground cumin

  1 15-½ oz can Great Northern Beans, rinsed and drained

  1 15-½ oz can Black Beans, rinsed and drained

 3 celery stalks, chopped

 2 cups frozen corn kernels, thawed

 1 medium-size red bell pepper, chopped

 1 cup chopped red onion

 1/3 cup chopped fresh cilantro

  

Whisk oil, vinegar, cumin and 3 dashes of Tabasco in a large bowl to blend.  Add remaining ingredients and toss to coat.  Season salad with salt and pepper.  Let stand at least 1 hour and up to 4 hours, tossing occasionally.

 

 MARGARITA CAKE

Submitted by Ruth Hoehn

 

1 (18.25 oz) Pkg Orange cake mix (I used a white cake mix)

1 (3.4.oz) Pkg Vanilla pudding mix

4  Eggs

½ C Vegetable oil

2/3 C Water (I used orange juice)

¼ C Lemon juice (I used orange juice)

¼ C Tequila

2 Tbsp triple sec liqueur

Zest from one orange

 

GLAZE

 

1 C Confectioners' sugar

1 Tbsp tequila

2 Tbsp triple sec liqueur

2 Tbsp lime juice

 

DIRECTIONS

 

1.  Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 10 inch Bundt pan.

 

2.  In a large bowl combine cake mix, pudding mix, eggs, oil, water/juice, ¼ cup tequila, 2 tbsp tripe sec and orange zest.  Beat for 2 minutes.

 

3.  Pour batter into prepared pan.  Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

 

4.  To make the glaze:  In small bowl, combine confectioners’ sugar with 1 tbsp tequila, 2 tbsp triple sec and 2 tbsp lime juice.  Mix until smooth.