koko's corner

Almost Classic Five-Bean Salad

¼ pound green beans, tipped, tailed, cooked tender-crisp and cut into 1-inch lengths

¼ pound yellow wax beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths

1½ cups (one 15-ounce can) tender-cooked black beans, very well drained

1½ cups (one 15-ounce can) tender-cooked chickpeas, very well drained

1½ cups (one 15-ounce can) tender-cooked kidney beans, very well drained

1 red onion, sliced paper thin

1 red bell pepper, stemmed, seeded, and minced

1 stalk celery, chopped

1 recipe Mariam’s Sweet-and-Sour Dressing (recipe follows)

Salt and freshly ground black pepper

Place the beans and veggies in a large bowl, add the dressing, season with salt and pepper to taste, and toss to combine. Cover and refrigerate for at least 12 hours or up to 2 days. Serve with a slotted spoon to drain off the dressing. Pretty durned simple, yes? Serves 6 to 8 as a side dish or 8 to 10 as a buffet item

Mariam’s Sweet-and-Sour Dressing Still plenty sweet but way less so than some of the traditional bean salad dressings, this is from Mariam, an old friend of my mother’s. For extra sprightliness, replace the vinegar with freshly squeezed lemon juice, or go east with rice wine vinegar and a little grated fresh ginger.  

1 cup packed dark brown sugar

1 cup cider vinegar

1 cup any mild vegetable oil, such as corn, canola, or peanut

1 tablespoon prepared yellow mustard (preferably American-style “ballpark,” not Dijon)

1½ teaspoons salt

1½ teaspoons celery seed

Combine the brown sugar and vinegar in a 1-quart jar with a tight-fitting lid. Shake well and let stand for 10 to 15 minutes. Shake again; the sugar should dissolve into the vinegar. Add the remaining ingredients, shake well again, and serve over mixed beans. Makes about 2½ cups

Note:

This is a freshened-up version of the well-known multibean salad with its very sweet dressing. I can live with canned dried beans, but not canned green or yellow beans; hence I cook those up nice and fresh for this one

Bean by Bean Cookbook

Summer Bean Breakfast with soft-boiled eggs and Green Goddess Dressing

Serves 4

For the dressing:

3/4 cup Greek yogurt (preferably whole milk)
4 medium scallions, ends trimmed, chopped
1/2 cup coarsely chopped cilantro (about 1/4 bunch)
1/2 cup coarsely chopped parsley (stems and all, about 1/4 bunch)
1/4 cup chopped fresh dill
1 small shallot, chopped (about 2 tablespoons)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon sherry vinegar
1/2 cup mayonnaise

For the salad:

Sea salt or kosher salt
1 pound green beans, stem ends trimmed, cut into 3-inch long pieces
8 ounces sugar snap peas
8 ounces edamame in their pods, thawed if frozen
4 large eggs
4 small French radishes
Lemon juice

Make the dressing: Place the yogurt, scallions, cilantro, parsley, dill, shallot, lemon juice, and vinegar in a food processor fitted with the blade attachment or blender. Pulse, scraping down the sides as needed, until smooth. Add the mayonnaise and process or blend until smooth. Transfer to a container and refrigerate.

Bring a 3-quart pot of water to a boil. Add 2 tablespoons salt. Make an ice bath by filling a large bowl halfway with ice and adding some water. Blanch the green beans in the boiling water for 1 minute. Use a slotted spoon to transfer to the ice bath. Blanch the sugar snap peas for 1 minute, then transfer to the ice bath. If using thawed, pre-cooked edamame, there's no need to cook them. For fresh edamame, blanch 3 to 4 minutes, then transfer to the ice bath.

Drain the beans and pat dry with a clean kitchen towel. Shell the edamame from their pods.

Steam or soft-boil the eggs 6 to 8 minutes, then immerse in the ice bath for 10 minutes. (6 minutes will yield a very soft yolk, 7 yields a jammy yolk, and 8 yields a just-set yolk.)

Slice the radishes lengthwise, then toss with a pinch of sea salt and a squeeze of lemon.

To assemble: toss the blanched beans with the radishes. Peel and halve an egg. Sprinkle with sea salt. Drizzle the salad all over with the green goddess dressing. I find this salad needs plenty of salt; serve with a small bowl of sea salt alongside.

Corn and Blueberry Salad

Ingredients

• 6 ears fresh sweet corn, husked
  1 cup fresh blueberries
  1 cucumber, sliced
  1/4 cup finely chopped red onion
  1/4 cup chopped fresh cilantro
  1 jalapeno pepper, seeded and finely chopped
  2 tablespoons lime juice
  2 tablespoons olive oil
  1 tablespoon honey
  1/2 teaspoon ground cumin

Directions

1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

   In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine.

   Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

   Better Homes and Gardens

Can't Beet it Slaw

Ingredients

• 1 tablespoon grated ginger
  3 tablespoons fresh lemon juice
  1 teaspoon coconut aminos
  1/4 teaspoon cracked black pepper, or to taste
  Dash of sea salt
  3 tablespoons olive or avocado oil
  2 cups beets, peeled and julienned
  1 large Granny Smith apple, cored and julienned
  1 small jicama, peeled and julienned
  3 celery ribs, thinly sliced on the diagonal
  1 tablespoon sunflower seeds
  Torn cilantro leaves, to taste (optional)

Directions

1. For the dressing
   Combine the ginger, lemon juice, coconut aminos, black pepper, and salt in a small mixing bowl. Whisk in the oil and set aside.

   For the slaw
   In a large bowl, combine the beets, apple, jicama, and celery. Toss in the prepared dressing and refrigerate until ready to serve. Toss with sunflower seeds, cilantro leaves and serve.

   4 servings

Mexican Watermelon Salad

Ingredients

• Ingredients

  For the Smoky Lime Pepitas
  1 cup raw pepitas
  1 teaspoon extra-virgin olive oil or avocado oil
  ¾ teaspoon Diamond Crystal brand kosher salt
  ½ teaspoon smoked paprika or ancho chili powder
  ¼ teaspoon cayenne pepper
  Juice from1 medium lime

  For the Mexican Watermelon Salad
  ¼ cup thinly sliced red onions
  1 small seedless watermelon about 5 pounds, cubed
  1 English or Japanese cucumber cut into ½-inch slices
  ¼ cup extra-virgin olive oil
  1 teaspoon ancho chili powder
  ½ teaspoon Diamond Crystal kosher salt
  ¼ teaspoon cayenne pepper
  2 medium limes finely grated zest and juice
  2 tablespoons fresh mint leaves

Directions

1. 1. Let’s make the spiced pepitas first! Preheat the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.
   2. Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
   3. Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
   4. While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
   5. In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.
   6. Garnish with fresh mint leaves and toasted pepitas. Serve immediately!

   Michelle Tam Ready or Not Cookbook

Tomato Salad

Ingredients

• 4 tomatoes, sliced
  1 cucumber, thinly sliced
  juice 1 lemon
  2 tablespoons olive oil
  1 tablespoon parsley, finely chopped
  1 teaspoon mint, finely chopped or ½ teaspoon dried mint
  ½ teaspoon salt
  ¼ teaspoon black pepper
  a few black olives
  Garnish pinch cumin

Directions

1. On a large plate arrange the tomato and cucumber slices decoratively.
   In a cup mix the lemon juice, oil, parsley, mint, salt, and pepper.
   Pour this dressing over the tomatoes and cucumbers and chill for 1–2 hours.
   Just before serving arrange some black olives on the plate. Sprinkle with the cumin and serve.

   Middle Eastern Cookery, Arto der Haroutunian

Mango Cabbage Slaw

Ingredients

4 servings
30 minutes total time

• 1/4 cup thinly sliced shallot or red onion
  Juice from 2 limes
  2 mangoes, peeled, pitted, and thinly sliced
  1/2 small cabbage, cored and thinly sliced
  1/4 cup fresh mint leaves, thinly sliced
  1 jalapeño pepper, thinly sliced (optional)
  Kosher salt
  Freshly ground black pepper.

Directions

1. In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes
   When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl.
   Add the soaked shallots and lime juice.
   Add the mint and jalapeño pepper (if you want the slaw to pack heat).
   Season with salt and pepper to taste, and toss well.

   From Ready or Not Cookbook: Michelle Tam & Henry Fong

Peach Panzanella Salad

Salad:

• 2 large peaches cut into cubes
• 3 Persian cucumbers cut into same size cubes as the peaches
• 1-pint grape tomatoes halved
• 1/2 red onion thinly sliced
• 15 basil leaves torn or parsley leaves from 6-8 sprigs of parsley roughly chopped
  
  
• Salad toppings:
• 2 cups of toasted and cubed bread of your choice cut into 1/2 to 1-inch cubes, .
• 6 slices prosciutto for garnish, optional
  
  
• Dressing:
• 1 Tablespoon Dijon style mustard
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup chopped capers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

• For the dressing:
  In a pint size canning jar combine all the dressing ingredients, screw the lid on tightly and shake.
  Or; whisk the dressing ingredients together in a large salad bowl
  
  
• For the salad:
  Add the salad ingredients to a large salad bowl and toss with the shaken dressing.
  Or; add the salad ingredients and toss with the whisked dressing in the salad bowl.
  
  
• Salad topping:
  Add the bread cubes and toss again, then place prosciutto slices on top of the salad.