This menu is great for a busy weekend. You can make the salad and muffins ahead and eat at your convenience.

This menu is great for a busy weekend. You can make the salad and muffins ahead and eat at your convenience.

Your Menu: Serves 8

Garden Corn and Black Bean Salad
Smoked Cheddar Muffins

• Sliced fresh ripe pears
• Hot tea

Test Kitchen Tips:

To make muffins ahead, bake as directed and let cool. Place in an airtight container and chill up to 2 days. To reheat, wrap desired number of muffins in foil. Bake in a 350 degree F. oven for 10 minutes or until heated through.

Shopping List:

For Salad

• 4 fresh ears corn or 1, 16-ounce package frozen whole kernel corn
• 1 15-ounce can black beans
• 1 large red sweet pepper
• 1 container cherry tomatoes
• 1 bunch green onions
• 1 red onion
• 1 bottle reduced-calorie Italian salad dressing
• 1 bunch fresh cilantro or parsley
• 1 lime
• 1 bottle hot pepper sauce
• 1 head garlic
• 1 head lettuce (optional)
• 6 ripe pears
• tea bags

For Muffins

• 1 container yellow cornmeal
• 1 dozen eggs
• 1 quart milk
• 1 pound butter or margarine
• 4 ounces smoked cheddar cheese
• 1 container sunflower seeds, poppy seeds, sesame seeds, pine nuts, or roasted red sweet peppers

Pantry Items:

For Salad

• olive oil
• salt
• ground cumin

For Muffins

• all-purpose flour
• sugar
• baking powder
• salt
• cayenne pepper
• shortening for greasing muffin cups

Equipment Needed:

For Salad

• measuring cups and spoons
• plastic gloves
• colander or sieve
• kitchen scissors
• juicer
• large skillet
• wooden spoon or silicone spatula
• large bowl
• screw-top jar with lid

For Muffins

• measuring cups and spoons
• cheese shredder
• medium mixing bowl
• wooden spoon or rubber spatula
• wire whisk
• large metal spoon
• muffin pan with 2 1/2-inch muffin cups

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