I love salad but hate that most have to be eaten immediately to avoid sogginess. This salad is a perfect make-ahead dish because the vegetables stand up to the dressing. If you plan to make ahead and want the romaine strips to be extra crispy, add them just before eating.
Lemony Zucchini, Chickpea and Lima Bean Salad
You will need:
1/2 cup fresh or frozen lima beans, blanched*
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into slices
1/2 small red onion, halved and thinley sliced
2-3 romaine leaves cut into thin strips
1 ounce Parmesan cheese, broken into small chunks
1 tablespoon chopped basil
4 1/2 teaspoons fresh lemon juice
3 tablespoons good extra-virgin olive oil
1/8 teaspoon red pepper flakes
3/4 teaspoon kosher salt
pepper to taste
Combine lima beans* chickpeas, zucchini, onion, romaine, Parmesan and chopped basil.
Add lemon juice, oil, red pepper flakes, salt and pepper.
Toss to combine.
* Morgan- to blanch, drop the frozen lima beans in boiling water and drain. Soak in ice water immediately.
This salad dressing is my new go-to “light but flavorful” choice. It stores well in the fridge for a week or more.
(makes 1 cup)
Mash the following in the bottom of a mason jar:
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
Pour into mixture:
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons freshly squeezed lemon juice
3/4 cup extra-virgin olive oil
I most recently served it over soft lettuce with roasted asparagus, goat cheese and these fabulous heirloom grape tomatoes…
I am in major need of crisp veggies, fresh flavors and a little taste of Mexico. This black bean salad scratches all those itches time after time.
Black Bean Layer Salad
You Will Need:
2 (15-ounce) cans black beans, drained and rinsed
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
2 cups-ish iceberg lettuce
1/2 cup red onion, chopped
1 1/2 cups tomatoes, chopped and seeded
1 cup fresh or frozen corn
1/2 green bell pepper
1 avocado, chopped
1 cup shredded Monterey Jack cheese
4 slices bacon, crisp-cooked and crumbled
Mix the black beans, oil, vinegar and salt in a bowl
Cover and marinate in the fridge for up to 1 day, stir occasionally
Layer the lettuce, marinated beans, onion, tomatoes, corn, bell pepper, avocado cheese and bacon on a platter.
Toss with jalapeno dressing
Process in a Cuisinart-
3 pickled jalapenos
1/2 cup packed cilantro
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup white wine vinegar
1 teaspoon salt