Salad: In a dry skillet over med. high heat, cook corn until lightly browned. Let cook 5 min. In a large bowl, combine beans, corn, celery, carrots, onion, red pepper and cilantro. Dressing: In a med. bowl, whisk together oil, vinegar, paprika, chili powder, thyme, oregano, salt and pepper. Pour dressing over salad and toss. Refrigerate. Prepare a day ahead of serving so flavors are blended.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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