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Food & Dining // Heart-y Chef
Diana Helfand

A Cool Summertime Meal In A Salad

You could say salsa is a passion for Carol Blodgett. Carol was born and raised in Hawaii, and started her food service career in the early 1980s with the original owners of Bueno Nalo Mexican Restaurant in Waimanalo. When they sold the restaurant, she helped open Papagayos Mexican restaurant in Kailua.

After she got married, she and husband Curt, a Marine, traveled the world and then retired in Menomonie, Wis., where they opened a Mexican restaurant. They missed Hawaii and returned home to enjoy being out on their boat deep-sea fishing and perfecting Carol’s salsa recipe to get just the right combination of flavors and heat. Right now they have a mild, medium and hot version of the original salsa as well as a hot garlic salsa that’s great for cooking or to enjoy with chips.

You can find Lolo Ono Salsa at Lanikai General Store, Down to Earth Kailua and the Windward Mall farmers market after Sept. 29. For information and current happenings, find Lolo Ono Salsa Co. on Facebook.

Try this cool salad with grilled fish or chicken. It’s easy and a great take-along for potlucks or a refreshing lunch at work.

Beans were an important source of protein throughout history and one of the oldest cultivated plants. Kidney beans, also called red beans, are loaded with potassium and magnesium, and contain calcium, folate, iron and zinc. They are an excellent source of fiber and have no fat or cholesterol.

TWO BEAN SUMMER SALAD

* 1 pound fresh green beans, ends trimmed and cut into 2-inch pieces
* 2 vine-ripened tomatoes, sliced
* 1 medium Maui onion, chopped
* 1 can kidney beans, rinsed and drained
* 1/2 cup nonfat plain yogurt
* 2 tablespoons grated Parmesan cheese
* 2 teaspoons Dijon mustard
* 1 teaspoon sugar
* salt and pepper, to taste
* romaine lettuce leaves
* grated Parmesan, for garnish

Cook string beans in microwave or steamer until crisp-tender and cool to room temperature. Combine with kidney beans and toss to mix; add onion and combine well.

For dressing: Mix yogurt, cheese, mustard, sugar, salt and pepper; stir until combined. Add more seasoning or sugar, to taste. Chill until ready to serve or at minimum one hour.

To serve: Place lettuce leaves on six plates and arrange bean mixture on lettuce. Arrange tomato slices on top. Drizzle with yogurt mixture and sprinkle with Parmesan cheese.

Makes six servings.

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