What's For Supper Ya'll? Southwestern Cuisine

It's time to spice it up! For a meal with a quick, try the following:

Bock BBQ Bean Salad
by the Editors of Publications International, Ltd.

Ingredients:

1/3 cup prepared spicy barbecue sauce
1/4 cup bock beer
3 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon hot sauce
1/2 teaspoon mustard seeds
1 can (15-1/2 ounces) pinto beans, rinsed and drained
3 plum tomatoes, seeded and coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 bunch green onions, trimmed and chopped
Salt
Black Pepper
Additional hot sauce (optional)

Preparation:
1. Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl.
2. Add beans, tomatoes, celery and green onions; toss to coat. Season with salt, pepper and additional hot sauce, if desired. Serve in lettuce-lined bowl, if desired.

Tip: This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.

Chili-Rubbed Grilled Vegetable Kabobs
by the Editors of Publications International, Ltd.

Ingredients:
2 ears fresh corn on the cob, husked
1 medium sweet or red onion, cut through core into 12 wedges
1 red bell pepper, cut into 12 (1-inch) chunks
1 yellow bell pepper, cut into 12 (1-inch) chunks
1 green bell pepper, cut into 12 (1-inch) chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon sugar

Preparation:
1. Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.

2. Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.