Salads

Green Bean, Golden Pepper, Jicama & Tomato Salad

Summary

Yield
6 Servings
SourceNancy Hartshorn (2003)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 lb
string beans (ends removed)
1
sweet yellow pepper (seeded and julienned)
1⁄2 lb
jicama (peeled and julienned)
15
cherry tomatoes (halved)
1 T
Dijon mustard
1⁄3 c
fresh lemon juice
1 T
chives (finely chopped)
2⁄3 c
olive oil
 
salt
 
freshly ground black pepper

Instructions

In a medium saucepan, bring water to a boil. Immerse string beans and cook for 7 to 10 minutes, depending on their size. They should be slightly crisp. Drain and place in ice water to stop the cooking. Drain well and place in a medium mixing bowl. Add the peppers, jicama and tomatoes. In a small mixing bowl, combine mustard, lemon juice and chives. Whisk to combine, slowly adding the olive oil until totally emulsified. Add salt and pepper and taste for seasoning. Combine dressing with vegetables and thoroughly toss. Taste for seasoning. Place in a serving bowl and refrigerate until ready to serve.

Garden Pea Salad

Summary

Yield
2 Servings
SourceBetty Sheridan (2003)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1 cn
very young early peas (15-oz, such as Le Sueur)
1⁄2 c
onions (chopped)
2
hard-boiled eggs (crumbled)
 
salt and freshly ground pepper
2 T
mayonnaise (up to 3 T)
 
pimento (chopped, optional)

Instructions

In a colander, drain peas and place in a medium bowl. Add onions, eggs and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using.

Carrot Raisin Salad

Summary

Yield
4 Servings
SourceMary Hayes (2003)
Prep time
1 hour, 20 minutes
Cooking time
Total time
1 hour, 20 minutes

Ingredients

3 c
carrots (grated)
1⁄2 c
raisins
1 c
crushed pineapple (drained)
1⁄2 c
pecans or walnuts (chopped)
1 c
mayonnaise
1⁄4 c
honey
2 t
lemon juice
 
lettuce leaves

Instructions

Mix carrots, raisins, pineapple and nuts. Combine mayonnaise, honey and lemon juice and pour over first mixture. Refrigerate 1 to 2 hours to chill and blend flavors. Serve on salad plate lined with lettuce. If raisins are dry and somewhat hard, put them in a bowl and cover with warm water. Allow raisins to soak a few minutes, then drain.

Saucy Carrot Salad

Summary

Yield
10 Servings
SourceMildred Smith (1976)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

5 c
carrots (up to 6 c, sliced, 2 lbs whole)
1 t
salt
1 c
green onions (chopped)
1 c
green pepper (chopped)
1 cn
tomato soup (10-oz)
1 c
sugar
1 t
pepper
1⁄2 c
vinegar
1 t
Worcestershire sauce
1⁄2 c
salad oil

Instructions

Scrape carrots. Cook whole 20 minutes. Drain and cool. Cut in crosswise slices. Cover with mixture of other ingredients. Cover and refrigerate at least 12 hours prior to serving. Serves at least 10 to 12 people. Keeps well for several days.

Best Ever Coleslaw

Summary

Yield
8 Servings
SourceChristine Minx (2002)
Prep time
2 hours
Cooking time
Total time
2 hours

Ingredients

1
bag cabbage/carrot coleslaw mix
2 T
onion (very finely minced)
1⁄3 c
sugar (or more if you like it sweeter)
1⁄2 t
salt
1⁄8 t
pepper
1⁄2 t
celery seed
1⁄4 c
milk
1⁄2 c
mayonnaise (regular or lowfat)
1⁄4 c
buttermilk (regular or lowfat)
1 1⁄2 T
white vinegar
2 1⁄2 T
lemon juice

Instructions

In large bowl, combine cabbage/carrot mix and onion. In separate smaller bowl, make dressing by combining sugar, salt, pepper, celery seed, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Pour dressing over cabbage mixture and stir to coat. Cover and refrigerate for at least 2 hours, then stir before serving. If you like a drier coleslaw, before stirring, drain off some of the dressing that collects at the bottom of the bowl after refrigeration.

Southwestern Black Bean Salad

Summary

Yield
6 Servings
SourceNancy Hartshorn (2003)
Prep time
4 hours
Cooking time
Total time
4 hours

Ingredients

5 c
black beans (cooked and rinsed)
1⁄2 c
red pepper (chopped)
1⁄4 c
green pepper (chopped)
1⁄4 c
yellow pepper (chopped)
1⁄4 c
red onion (chopped)
1⁄2 c
fat-free Italian dressing (up to 3/4 c)
1 T
cilantro (chopped, optional)
2 t
garlic powder
1 t
onion powder
1 T
lime juice
 
salt, pepper, and sugar (to taste)

Instructions

Mix beans, peppers and onion and chill. In a bowl, add dressing, cilantro (if using), garlic powder, onion powder and lime juice. Mix in salt, pepper and sugar to taste. Pour over black bean mixture and stir. Chill 4 to 6 hours for better flavor. Drain before serving.

Black Bean & Rice Salad

Summary

Yield
6 Servings
SourceDiane Bare (1996)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

2 cn
black beans (16-oz, drained and rinsed)
1 c
cooked rice
1⁄2 c
red onion (chopped)
2
roma tomatoes (seeded and chopped)
1⁄4 c
cilantro (chopped)
1⁄4 c
olive oil
1⁄4 c
fresh lime juice
 
Salt and pepper (to taste)

Instructions

In mixing bowl, combine beans, rice, onions, tomatoes and cilantro. Add oil and lime juice; toss well to combine. Add salt and pepper to taste. Cover and refrigerate several hours or overnight.

Corn & Black Bean Salad

Summary

Yield
4 Servings
SourceChristine Minx (1999)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1
onion (small, chopped)
1 T
olive oil
1 cn
black beans (drained and rinsed)
1
box frozen corn (without sauce, partially thawed)
1 cn
chopped green chilies
1 t
ground cumin
2 T
chopped fresh cilantro (or 1 t ground coriander seed)
1⁄2 t
salt
1⁄4 t
black pepper
1⁄8 t
dried red pepper flakes (optional)

Instructions

In deep skillet, sauté onion in olive oil over medium-high heat until soft. Add remaining ingredients and mix well. Heat until warmed through, about 12 minutes. Spices can be increased if you like your food zestier.

Southwest Salad with Black Beans & Corn

Summary

Yield
6 Servings
SourceSally Blue (1993)
Prep time
1 hour
Cooking time
1 hour, 15 minutes
Total time
2 hours, 15 minutes

Ingredients

2 c
dried black beans
2 c
cooked corn
2 clv
garlic (up to 3, finely minced)
1⁄2 c
red onion (heaping, well-minced )
1
red bell pepper (minced)
1 t
salt
1⁄2 c
olive oil (plus 1 to 2 T for the tortillas)
1⁄2 c
fresh lime juice (3 to 4 limes)
2 t
whole cumin seed (up to 3 t)
1⁄2 c
fresh cilantro (minced)
1⁄2 c
fresh parsley (minced)
1 t
crushed red pepper (adjust this to your taste)
 
freshly ground black pepper (moderate amount)
3
corn tortillas (up to 4)

Instructions

Soak the beans for at least 4 hours, but preferably overnight. Drain off any excess soaking water, place the soaked beans in a kettle and cover with fresh water. Bring just to a boil, then cover and turn the heat way down. Cook at very slow simmer with no agitation in the water until the beans are tender. This should take 1 1/4 to 1 1/2 hours. Check intermittently to be sure there is enough water. Add more if necessary. When the beans are cooked, drain them well. Then rinse them thoroughly in cold water and drain them well again. In a large bowl, combine beans, cooked corn, minced garlic, red onion, bell pepper, salt, 1/2 cup olive oil and lime juice. Roast the whole cumin seed, either in a cast-iron skillet over medium heat, stirring for several minutes, or very carefully in a toaster oven. Add the toasted seeds to the salad, along with the cilantro, parsley and red and black peppers and mix thoroughly but gently. Lightly brush both sides of each tortilla with olive oil and cut the tortillas into strips approximately 1/4 inch wide and 11/2 inches long. Cook the strips slightly by toasting them in a 350 degree oven or a toaster oven for only about 2 minutes, or in a heavy skillet over medium heat for 2 to 3 minutes. Ideally, they should be partly crispy and partly chewy. Stir these into the salad shortly before serving, or, if you prefer, scatter them on top as a garnish. Preparation time: 1 1/4 to 1 1/2 hours to cook the soaked beans, 40 minutes after that. Yield: 6 to 8 servings. This salad keeps extremely well (up to 5 days or more) if kept in a tightly covered container in the refrigerator. If you are making it a day or two in advance of serving, leave out the fresh cilantro and parsley until a few hours before serving. Also, prepare the tortilla strips as close to serving time as possible.

Calico Corn Salad

Summary

Yield
4 Servings
SourceBarb Apel (2003)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1 pk
frozen corn (16-oz)
2
zucchini (diced)
1
red pepper (diced)
1 cn
chopped green chilies (4-oz)
1
onion (medium, chopped)
1⁄3 c
olive oil
1⁄8 c
lime juice
1 T
cider vinegar
1 1⁄2 t
ground cumin
3⁄4 t
salt
1⁄2 t
pepper
1⁄4 t
garlic salt

Instructions

In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with a tight- fitting lid, combine remaining ingredients; shake well. Pour over salad and stir gently. Chill for several hours or overnight.

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