Spicy Black Bean Salad
1 can black beans or 1 1/2 cups fresh
3 Tbs lime juice
1/4 tsp cumin or crushed red pepper
1 green pepper, chopped
2 Tbs oil
1 small carrot, grated
1 clove garlic, minced
1 Tbs chopped red onion
1/4 tsp black pepper
1/4 tsp lime zest
1/4 tsp salt (omit if using canned beans)
Rinse and drain canned beans or cook fresh beans. Add green pepper, carrot and red onion to the cooled beans.
In another smaller bowl, whisk the remaining ingredients together. Pour over the bean and vegetable mixture and stir to coat. Cover and refrigerate for several hours to allow flavors to meld before serving.
Variations: If you’re willing to double the original recipe, toss in a cup of thawed whole kernel corn or an additional chopped red pepper makes it crunchier and more colorful.
Red Skin Caesar Potato Salad
1 1/2 lb small red skin
1/4 tsp salt
1/2 cup celery, sliced
1/3 cup Caesar Dressing
1/3 cup chopped red onion
2 Tbs Mayonaise
1 cup cherry or grape tomatoes, halved
2 Tbs chopped cilantro
Boil potatoes until tender (10 minutes or so). Drain, rinse and set aside to cool. When cooled, throw in a large bowl and add the celery and onion.
Whisk the Caesar dressing, mayonaise, cilantro and salt (if using) in a small bowl. Transfer dressing to the bowl containing the potatoes and gently fold. Add the tomatoes and refrigerate.
*I like to double the amount of tomatoes, but after halving them I sprinkle them with a pinch or three of salt and drizzle them with a bit of olive oil before roasting them for 15-20 minutes at 300 degrees to make them a bit sweeter. Also, since I like the taste of anchovies, I moosh an extra filet or two into the dressing.
3 lbs small red potatoes, unpeeled
2 cups choped red onions
12 oz fresh green beans, trimmed and cooked al dente
3 1/2 cups roughly chopped red cabbage
1 pint grape tomatoes
3 tablespoons capers, drained
2 oz basil leaves, trimmed and roughly copped
salt and pepper to taste
In a large pot boil whole potatoes until fork tender. Cool and cut into bite-sized peices.
In a large bowl combine all ingredients from potatoes to basil.
Add salt and pepper to taste.
Drizzle dressing* over and toss to coat.
Chill and serve.
1 shallot, chopped
1/2 cup extra virgin olive oil
a few splashes of white vinegar
microwave shallot and olive oil for 30 seconds. Whisk in vinegar. Pour over salad immedietly.
Filed in: Salads • Veggies • ◊ Permalink
8 oz. package of shell pasta
1/2 cup mayonnaise
1 TBS. lemon juice
1 tsp. salt
1 tsp. sugar
1/4 tsp. celery seed
1 tomato- diced
1 cup diced celery
3 TBS. chopped pimiento
2 TBS. chopped green pepper
Cook pasta as directed; drain. Rinse with cold water, drain. Mix mayonnaise with lemon juice, salt and sugar. Combine with pasta, celery seed, tomato, diced celery, pimiento and green pepper. Serve on salad greens.
Filed in: Salads • ◊ Permalink
2-4 cups cabbage, shredded
1 cup green onion, chopped
Mix together in a large bowl.
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter
Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce
Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away.
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Freshly ground black pepper
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
Yield: about 3/4 cup
GREEK SALAD DRESSING:
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.
**Editors Note: In 2000, I had the pleasure of attending a Wulfgang Puck cooking class at a local community college. This salad was one of the things we prepared that night. It has many steps but is well worth the extra effort. This dish is truly delicious. It looks amazing on the plate and is certainly a *best company* dish. I make it around holidays.
Thank you, Mr. Wulfgang Puck!