What’s Cooking? As with other foods, it’s important to handle fruits and vegetables safely to help prevent foodborne illness. With September being National Food Safety Month, here are some ways you can reduce your risk of illness from fresh produce:

1. At the store, purchase produce that is not bruised or damaged. If buying fresh cut produce, be sure it is refrigerated or surrounded by ice.

2. At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration away promptly. Fresh produce should be refrigerated within 2 hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours.

3. Wash hands often. Hands should be washed before and after handling fresh produce or raw meat, poultry or seafood.

4. Wash surfaces often. Cutting boards, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with raw meat. Sanitize after use with a solution of 1 teaspoon chlorine bleach in 1 quart of water.

5. Wash all produce. Even if you don’t eat the peel of a fruit or vegetable _ such as melons _ it’s still important to wash them. Bacteria from the outer surface can be transferred to the inside of the fruit or vegetable.

Here’s a great summer salad that loaded with colorful vegetables, but just remember—food safety first!

Black Bean Summer Salad
1 can (16 oz) black beans, rinsed and drained
4 oz. Monterey Jack cheese, cut into 1/4 inch cubes
1 can (8 oz) whole kernel corn, or 1 cup fresh, cooked corn
1/2 cup sliced green onion with tops
1/2 cup thinly sliced celery
1 small red bell pepper, diced
1/2 cup picante sauce
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. ground cumin
1 clove garlic, minced

Combine beans, cheese, corn, green onions, celery and red pepper in a large bowl. Combine picante sauce, oil, lemon juice, cumin and garlic in a medium bowl; mix well. Toss with bean mixture. Chill. Serve with additional picante sauce.

Recipe courtesy of the Dairy Council of Nebraska.

Texas Cooperative Extension educational programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin.

Recipe courtesy of The New American Plate.
Texas Cooperative Extension educational programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin.