Tri-Tip and Bean Salad

While much of the midwest was getting slammed with bad weather, we got to enjoy high 60s and gentle breezes. We flung open the windows and really enjoyed our first day of shirt-sleeve weather. Nonna was aghast at actual air entering the house – she stayed buried under her throw with her space heater blazing away – but it was wonderful getting that fresh air into the house.

In celebration of spring-like weather, I decided to grill.

Our poor grill has seen better days, so I went online to Charbroil and ordered some replacement parts to get it through another year. Or longer. Who knows. In the meantime, it works. Barely, but it works.

First grilling of the season was a tri-tip – one of my more favorite things to grill.


I made a dry rub of

  • smoked paprika
  • ancho chili powder
  • New Mexico chili powder
  • arbol pepper
  • white pepper
  • cumin
  • garlic powder
  • salt

I rubbed it liberally and let it sit for an hour before putting it on the grill.

While that was marinating, I made a bean salad.

Bean Salad

I had fresh green bean and fresh peas, so they gave me the idea,.

  • fresh green beans
  • fresh peas
  • fresh spring vidalia onion
  • red kidney beans
  • olive oil
  • red wine vinegar
  • salt
  • pepper
  • oregano

I picked up the onion down at Reading Terminal Market on Tuesday. They are really good. I hope I can find more of them.

Baby yukon gold potatoes sliced in half, drizzled with olive oil, salt, and pepper, and placed on the grill.

Dinner was served.

We’re supposed to get rain starting tonight – the remnants of the midwest storm – but we’re looking at mid-60s again, tomorrow. It really would be nice if winter was over and we could start keeping the windows open at night…

Hopefully, soon. In the meantime, we’re starting to gear up for lighter eating and more fresh vegetables.

We’re planning the garden…