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| Name: |
Talullahhound
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| Subject: |
Cold Side Salads?
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Date:
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6/10/2010 8:36:56 PM
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This time of year, I like to serve cold side salads and I'm always looking for new ones.
I made a new one yesterday. It was really good then, and even better tonight when it was leftover.
Cilantro-Lime Black Bean Salad
from the Washington Post
1/2 bunch cilantro, tough stems discarded
Finely grated zest and juice of 2 limes
2 TBSP white wine vinegar
3 TBSP olive oil
1/2 tsp salt
1 tsp sugar
3 cups of cooked black beans (I used canned that I rinsed)
2 or 3 fibs of celery, diced
3 large scallions, white and light green part, finely chopped
Put the cilantro, zest, juice, vinegar, salt and sugar into the food processor and process until well mixed. Slowly add the olive oil and continue to process to make a dressing.
Place beans, celery and scallions in a bowl. Fold in dressing. Let sit for 15 minutes, then taste again for salt. Serve then or refrigerate.
A couple of things I will add the next time I make it -- a bit of finely chopped garlic, a bit of finely chopped jalapeno and maybe a bit of cumin.
What are yours?
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| Name: |
roswellric
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| Subject: |
Cold Side Salads?
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Date:
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6/11/2010 3:54:38 PM
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Add some sweet corn :-)
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| Name: |
roswellric
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| Subject: |
OK-OK
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Date:
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6/11/2010 4:10:53 PM
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Here ya go:
Black Bean & Corn Salsa
1- can black beans rinsed well
1- can sweet yellow corn
1/2 cup chopped red and/or green bell pepper (can add a TBS Jalapeno)
1/4 cup green onion
1/4 cup chopped red onion
1/2 cup chopped Cilantro
1/3 cup lime juice
3 TBS olive oil
1 TBS ground Cumin (or to taste)
Salt & pepper
Sugar to taste...about 1-2 TBS for me.
1/2 cup chopped ripe tomatoes (plum tomatoes work great)
Stir up everything but the tomatoes an chill at least 2 hrs. Chop & add tomatoes. You might try adding some ground Ancho chili if you're feeling wild. Pretty good with fish. I add Mangos if its Salmon.
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