Bean Salad

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Delicious, and nutritious too.

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I threw this salad together at the last minute not thinking of blogging it, but I got a lot of requests for the recipe so here we are.

The salad was inspired by a recipe I ran across in the cookbook Bean by Bean which I will post down below. 

So, here's what I did, I used what I had on hand. 
The beans used were canned garbanzo, canned dark red kidney, and home-cooked pintos.
I added some diced red and yellow bell pepper that had been sautéed in olive oil and garlic the night before, and about 1/4 of red onion, very thinly sliced, and 3 scallions thinly sliced, and of course, the celery and dressing the recipe calls for.
I didn't add all the dressing because I didn't have the green beans and wax beans the recipe calls for and I was afraid it would be a bit much, so I added it bit by bit and tasted it as I went along until I was happy. 

Next time I make it, I'm going to make sure I have the green and wax beans because the salad would be even awesome-er 

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

And that's that!


Fresh Herb Salad Dressing

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I'm loving having such an abundance of fresh herbs, so I thought now is the time to experiment with a unique fresh herb salad dressing.

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I have some Genovese basil, Thai basil, curly and Italian parsley, dill, mint, and oregano. I think I'll go easy on the mint and oregano I'm thinking they might overpower the other herbs. 

I'm so happy with my AeroGardens. I have enough herbs for myself and enough to share. I am not affiliated with them, they don't even know I exist, I'm just a happy indoor gardener. 

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Also poking its head out is the first blossom on the Heirloom cherry tomato plant. I've counted 20 more little buds on the plant. 

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I transplanted some basil and mint into some potting soil about a week ago and it's looking really, really good. 
Looks like I'll have some plants to share too. 

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The salad dressing for the bean breakfast recipe is the base I used for my dressing, just the herbs are different. 
I used 3 sprigs of Genovese basil, 3 sprigs of Thai basil, 8 sprigs of parsley, 2 sprigs of oregano, 3 sprigs of dill, and one sprig of mint. 
I followed the dressing directions as written. 

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It's a pretty straightforward recipe, just throw everything except the mayonnaise into the food processor and blitz away. 

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Whisk in the mayonnaise, 

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and Bob's your uncle. 

The dressing is really delicious, the herbs were a good combination, and not one overpowered the others. I think my only criticism is that the dressing is a little mayonnaise forward so I'll reduce the amount of mayo next time. 

Enjoy the recipe. 

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.

Source: The Kitchn

And that's that!


Corn and Blueberry Salad

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Corn, blueberries, and cucumbers, tossed with a spicy vinaigrette, how could this not be good. 

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Gather your goodies, 

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you'll need corn, blueberries, cucumber, red onion, cilantro, jalapeno pepper, lime juice, olive oil, honey, and cumin.

The recipe calls for fresh corn but I used thawed frozen. It also calls for fresh jalapeno, I didn't have one so I used roasted and chopped green chili. I use the 505 brand of New Mexico green chilis. I'm not a compensated endorser, they don't even know that I exist, I just like their products. And besides, I've roasted and peeled, enough green chilis in my time, been there done that, pass me the jar, please. 

In the bottom of a medium bowl, 

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whisk together the vinaigrette ingredients, then toss in the corn, cucumber, blueberries, onion, cilantro, and chili pepper. 

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I served it with some air-fried salmon patties. 

This would even be great tossed with some arugula and queso fresco. 

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

And that's that!


Can't Beet it Slaw

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This slaw will be hard to beet (pun intended ;-) The ingredients are crispy, crunchy, and will hold up under the dressing for a few days, not that it will last that long. It's not very often that you run across a recipe that calls for raw beets but trust me, they are great. 

 

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Gather up an apple, jicama, celery, and beets for the slaw. Then gather up the coconut aminos, or soy sauce, ginger, lemon, olive oil, salt, and pepper for the dressing. 
Julienne the apple, beets, and jicama and slice the celery on the diagonal. 

In a small bowl combine the ginger, coconut aminos, lemon juice, salt and pepper, then whisk while drizzling in the olive oil. 

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Add the julienned vegetables to a medium bowl. Drizzle in the dressing and toss. Sprinkle the sesame seeds over the slaw right before serving. 

Enjoy!

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

And that's that!


Mexican Watermelon Cucumber Salad

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Citrusy, crunchy, and spicy with cooling watermelon and cucumber. 

Let's start with spicing up the pepitas.

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Just a bit of ancho chili powder, cayenne pepper, salt, oil, and fresh lime juice. 

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Combine them all in a bowl and mix well. 

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The recipe calls for raw pepitas and toasting the spiced pepitas in the oven. Since the pepitas I have are already roasted and salted, I just gave them a little sauté in a non-stick skillet to bloom the spices and get a little more color on the seeds. 

While the seeds are cooling let's attend to the melon. 

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In the bowl are the watermelon, cucumber, and red onion slices that had been chilling out in some ice water. To that, you are going to add the oil, ancho chili powder, cayenne pepper, salt, lime zest, and juice.  

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Sprinkle on the spiced pepitas and chopped mint right before serving. 

Make it, you'll be happy you did 

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. 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

And that's that!


Tomato Salad with Cucumber

 

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Tomato salad with cucumbers, olives, and an herbal vinaigrette. 

Don't we all love a good bargain? Well, be sure and check out the marked down produce section in your supermarket

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I got 4 lbs of hothouse tomatoes for .99, yes that's 99 cents for the whole bag and they were all usable. 
You need to check them over pretty good but I figure that if about half of what I get is usable, I'm still money ahead and my friend's chickens love me because they get the rest. 

Just an F.Y.I. you can freeze the tomatoes whole. They will be good for stews/soups and salsa, but won't hold up to being sliced or be good in salads. 

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This is a popular Middle Eastern salad and according to the cookbook, it's Turkish in origin. The lemon-based vinaigrette is fresh and tangy.
I think it would be good for potato salad also. I like a mayonnaise alternative during the hot summer months. 

Besides the tomatoes and cucumbers, you'll need a lemon, mint, parsley, olive oil, salt, and pepper and black olives. 

Onions are not listed in the ingredients nor mentioned in the instructions but are typically used. 

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Enjoy!

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

And that's that!


Mango Cabbage Slaw

 

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I really, really, really, I mean REALLY need to get my eating habits back on track. I've enjoyed my "foodie" staycation, maybe just a little too much.
You know how it goes, we have the freedom of choice, but not freedom from the consequences of our choices. 

One of the first things I made to get myself back to reality is this cabbage slaw. It's so easy even a...well you know the rest. 

I like that the mango is the only sweetness you need in the slaw and the little bit of lime and shallots temper that. I didn't add the jalapeño because there are some lightweights in the household and besides, I didn't have one or I would have added some to my portion.
Just don't make it too far in advance because it does weep. 

We had it with pork in BBQ sauce sandwiches, a great combination. 

BTW it's pretty darned good for breakfast too.  

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

And that's that!

 


Peach Panzanella Salad

 

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I know, I know Panzanella salads have bread in them. This was going to a BBQ later, so I added the bread and dressing when I got there. 

This is my take on the Peach and Cornbread Panzanella salad Katie Lee has on the food network. 

I say "my take" on the salad as if my creative juices were flowing when in actuality, whenever I made this if I was lacking some basil I’d substitute flat leaf parsley, and so far I’ve never used cornbread, I’ve been using pita bread that I toasted and cut into cubes.  I always use Persian cucumbers, I can't remember the last time I bought an English cucumber the original recipe calls for. 

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The dressing is a pretty straight forward vinaigrette with the addition of capers. 

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I usually make salad dressings in canning jars. They have nice wide mouths, and the lids don't leak when you shake the jars to mix the ingredients. 

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The salad ingredients are few and simple, with the exception of the peaches and bread,  this is one of the salads I make frequently.
Our Middle Eastern students loved it so I tried to have cucumber, onion and tomato salad with the evening meal.  

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I hope this entices you to make this salad. You don't even have to add the bread, just don't call it panzanella or the salad police will come looking for you. 

 

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.  

And that's that!