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.