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September 8, 2008
Sunday's Yummy Salad
Sunday afternoon I had lunch with a couple of friends, and one thing on the menu was a salad I found really delightful. It contained
one can black beans, drained (reserve some of the liquid)
one can sweet corn, drained
about a fourth of a red onion, finely chopped
a couple of tomatoes, cut into large wedges (which I appreciated because then I could pick them out easily--as I explained in the preamble to my guacamole recipe, I don't like raw tomatoes)
an avocado, cut into small chunks
the juice of one lime
a teaspoon of taco seasoning, stirred into a few tablespoons of the liquid from the beans, to form a dressing
it did not contain cilantro, because my friend forgot to buy some, but she said it's better with cilantro.
When I make this myself, I will of course leave out the tomatoes. Instead, I will add olives (maybe I'll experiment with different kinds), and I'll also see what happens if I add just a LITTLE garlic. Generally I like A LOT of garlic, but I think it would overpower and ruin this salad.
And if you know of any other similarly easy and refreshing salads, I'd be grateful for a link or two. I think I've been too narrow in my approach to salads--I tend to go for things with lettuce in them. While I don't intend to renounce lettuce, I think I'd like to have a larger variety in both my culinary repertoire and my dietary rotation.
Posted by Holly at September 8, 2008 8:48 PM
Comments
There's another ingredient: about a teaspoon of taco seasoning. I reserve a couple tablespoons of the black bean liquid and mix in the taco seasoning so it has a little dressing with a savory oomph.
This salad travels well and tastes as good--if not better--the next day.
Posted by: Mary Ellen at September 9, 2008 11:44 AM
Thanks, Mary Ellen, for making sure the recipe is correct--I want it to taste as good when others make it as when you did.
Posted by: Holly at September 9, 2008 11:51 AM
Here's one that has some protein, and works even if a person follows a vegan diet.
about two cups cooked lentils, cooled
one quarter cup coarsely chopped walnuts
A drizzle of walnut oil, enough to coat the lentils a little bit
The same amount of balsamic vinegar
Chopped fresh chives -- I use about three tablespoons full for this recipe
Salt and pepper to taste
Mix it all up. Serve cold or at room temperature. If you can find canned lentils (drain and rinse them), then it's almost an instant salad.
Posted by: Juti at September 13, 2008 9:12 PM
Thanks, Juti! Sounds yummy and really fast.
Posted by: Holly at September 15, 2008 11:02 AM