Tag: salad

Roasted Corn & Black Bean Salad

This is an easy salad to throw together. I usually give it a southwestern flair by adding hot peppers, but they can be reduced or eliminated for those who prefer less heat.

Ingredients

  • 1 10 oz bag of frozen roasted corn. (Trader Joes sells this in the frozen foods aisle. I substituted regular frozen corn)
  • 1 can black beans (rinsed and drained)
  • 1 red bell pepper
  • 1/4 – 1/2 vidalia or other sweet onion
  • 1 cup cherry tomatoes
  • zest from one lime
  • juice from one or two limes (about 1/4 cup)
  • 1 jalapeño pepper (optional)
  • 1 tsp chipotle pepper powder (optional)
  • 2-3 fresh scallions
  • 1 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • salt and pepper to taste

Procedure

  • If roasted corn is not available, heat a 10-12 inch skillet over high heat. (Cast iron would work well for this.) When hot, add 2 tbs vegetable oil to the skillet and  the bag of frozen corn. Spread the corn evenly over the bottom of the skillet and allow to cook until slightly charred. With a spatula, turn the corn so that other sides can brown.  Initially, the corn will give off moisture. When you begin hearing the corn “pop” a little like popcorn, you will know that is ready to take up.
  • Chop the red peppers, vidalia onion, and scallions into a small dice.
  • Slice the cherry tomatoes in half
  • Mince the jalapeño pepper. I usually remove the seeds and membrane. Jalapeños vary in heat intensity. You may want to taste it to determine how much  you want to add.
  • Combine all ingredients in a bowl and toss
  • Taste to adjust seasoning.

Variations

I sometimes add about 1/3 – 1/2 cup of salsa to the salad. Choose your favorite.  An avocado based dressing is also a nice addition.  (One mashed avocado, juice from one lime, and about 1/3 cup olive oil.)

Orzo salad

One more salad from the funeral supper...

Ingredients

  • 2 cups dry orzo
  • 1/4 - 1/3 cup olive oil
  • 3 cloves garlic (sliced)
  • 1 red bell pepper (small dice)
  • 1 pint grape tomatoes (sliced in half)
  • 1/3 - 1/2 cup vidalia onion (small dice)
  • 2 cups broccoli small flowerettes
  • 1 cup feta crumbled feta cheese
  • zest from one lemon
  • juice from one lemon
  • 2 tbs salt for the pasta water
  • 1 tsp ground black pepper
  • 1 tbs dried tarragon leaves or 2 tbs fresh tarragon leaves.

Procedure

  • Add the orzo to four quarts of boiling salted water and cook for 10 minutes
  • While the orzo is cooking, add the garlic to a small pan and warm the oil over low heat until the garlic just begins to brown, usually about 3-5 minutes.
  • Remove the garlic from the olive oil
  • Drain the orzo and place in a mixing bowl.
  • Add 1/4 cup of the olive oil to the orzo and toss to coat
  • Place the broccoli flowerettes in a small bowl with 2 tbs of water; cook in microwave for 2 minutes. (The broccoli could also be added to the orzo during the last 2-3 minutes of cooking and drained along with the orzo.
  • Add the diced vegetables, black pepper, tarragon, lemon rind, and lemon juice to the orzo and toss to combine.
  • When the orzo has cooled, add the crumbled feta cheese and combine well.
  • Adjust seasoning, adding more oil or lemon juice to achieve your desired balance of tartness.

Variations

Orzo dressed with olive oil and garlic makes a wonderful palate for a variety of vegetables. I select vegetables largely based on color. For example,peas, carrots, spinach, green and yellow peppers would make wonderful additions. Lightly toasted pine nuts would also be good. A variety of fresh herbs, including mint, parsley, lavender, and basil could be added as well.

Minted Pea Salad

This is another recipe that I developed for an after funeral light supper.  Uncle Jerry really liked it....

Ingredients

  • 1 10 oz bag frozen peas (petite peas are best for this as they are generally more tender and less starchy)
  • 1 bunch fresh mint, (or about 1/3 cup chopped)
  • 1/2 bunch fresh celantro (or about 1/3 cup chopped)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup lite sour cream
  • 1/4 cup lite mayonnaise

Procedure

  • Bring two cups of water to a boil in a sauce pan
  • While the water is heating remove the mint and celantro leaves from stems and roughly chop
  • Add the peas to the boiling water and remove from heat. Allow the peas to sit in the water for about 1 minute.
  • Drain the peas and place in a bowl.
  • Add the mint, celantro, salt and pepper to the peas and gently toss with a spoon or spatula
  • Add the sour cream and maionnaise; gently combine.

Variations

One could add thinly 1 cup of sliced button mushrooms, or 1/2 cup sliced almonds to the salad for interesting variations.

Broccoli Slaw

I prepared a cold supper for the family after the funeral of my father-in-law. Family from the surrounding region had traveled that day for the funeral. We wanted a relaxed time to visit before everyone returned home. I prepared four salads and a platter of sliced ham.  We had crudités and a variety of cheeses ready when everyone arrived.  The salads were prepared the day ahead. Rolls were ready to heat in the oven. And naturally, there was an abundance of cookies and cakes brought in by friends and neighbors. This recipe and the next three are for the salads.

Ingredients

  • 1 10 oz. bag brocolli slaw (This is often found in the fresh produce section and sometimes includes grated carrots) or 10 oz of shredded brocolli stalks.
  • 1/2 head green cabbage grated or sliced thinly
  • 1/4 vidalia onion, minced
  • 1/2 pound bacon cooked crisp and drained
  • 1/2 cup raisins
  • 1/4 cup apple cider vinegar
  • 1/4 - 1/3 cup maple syrup (to taste)
  • 1/2 - 3/4 cup sour cream
  • 1/3 - 1/2 cup mayonnaise

Procedure

  • Mix brocolli, cabbage, onion, bacon, and raisins in a large mixing bowl
  • Add 1/4 cup vinegar
  • Add 1/4 cup maple syrup
  • Add 1/3 cup lite sour cream
  • Add 1/3 cup mayonnaise
  • Mix all incredients and taste.  Adjust sweetness/acidity to taste by adding more maple syrup or vinegar if desired.
  • If additional creaminess is desired, add remaining mayonnaise and sour cream.

One could easily substitute dried cranberries for the raisins, red onion for vidalia onion, or red cabbage for green cabbage.