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BEAN
SALAD VINAIGRETTE
Serves 4
Ingredients:
1 1/2 cup garbanzo beans
1 1/2 cup kidney beans
1 cup corn (optional)
1 medium onion
1 clove garlic
1/2t salt
2 Tbsp vegetable oil
2 Tbsp balsamic vinegar
3 sprigs of parsley
Mince onion and
parsley, chop or press garlic. Mix all ingredients in a large bowl.
Serves 4.
GREEN
CHICK PEA SALAD
Ingredients:
8 oz arugala or any other salad greens
1 cup chickpeas, drained
1 tsp olive oil
1/2 cup walnut pieces, chopped
1 medium red onion (sliced)
Dressing:
1/4 cup olive oil
1 Tbsp balsamic vinegar
2 Tbsp lemon juice
1 tsp sugar
1 tsp salt
Mix chickpeas,
walnuts, onions and olive oil, and sprinkle on and around salad greens.
Drizzle dressing on the salad or serve on the side. Enjoy!
TRADITIONAL
SOUTHERN CORN AND BLACK BEAN SALAD
Serves 4
Ingredients:
3 large ears of corn, husked
1/3 cup sunflower seeds
1/4 cup lime juice
2 Tbsp extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly ground pepper
2 (14.5 ounce) cans black beans, rinsed
1 large tomato, diced
1/2 cup minced red onion
Bring 1 inch of
water to a boil in a pot. Place corn in a steamer, cover and cook until
just tender, about 3 minutes. Or boil corn for 3 minutes in a pot.When
cool enough to handle, cut the kernels from the cobs using a sharp knife.
Meanwhile, place sunflower seeds in a small dry skillet over medium-low
heat and toast, stirring, until fragrant and lightly browned, 3 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add
the corn, sunflower seeds, beans, tomato and onion; toss to coat. Refrigerate
until ready to serve.
Enjoy this dish with warm tortillas or corn bread muffins.
CAESAR
SALAD
Ingredients:
1 head romaine lettuce (remove outer leaves)
1/4 cup walnuts (optional)
Dressing:
2 cloves garlic, pressed
1/2 cup mayonnaise
1/2 cup olive oil
1/2 tsp salt
1/4 cup parmesan cheese
1/4 cup water
Rinse lettuce
and break into bite size pieces.
In a medium sized bowl whisk the mayonnaise, olive oil and water together.
Press the garlic with a garlic presser and add to the bowl along with
the parmesan and salt. Combine well. Pour onto salad greens and toss.
CARROT
AND BEET VINAIGRETTE
Serves
4-6
This
salad is very easy to make, beautiful to the eyes and rich in vitamin
A and iron.
Ingredients:
2 cups of carrot, peeled and grated
2 cups of beets, peeled and grated
2 Tbsp of parsley, chopped
3 Tbsp sesame seeds
Dressing:
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp tamari
1 clove garlic, crushed
In a small skillet toast the sesame seeds over medium heat for 3 minutes
until lightly toasted. Set aside.
In a mixing bowl combine the carrots, beets,
parsley and sesame seeds (set aside a small amount of sesame seeds to
garnish with).
In a measuring cup combine the olive oil, vinegar, tamari and garlic.
Pour the dressing over the salad and mix well. Transfer the salad to
a serving bowl and sprinkle the remaining sesame seeds on top. Enjoy!
