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jueves, 1 de marzo de 2012

Southwestern Bean Salad

1 15 oz can black beans
1 15 oz can white cannellini beans
1 medium red onion, diced
1 medium red bell pepper, diced
1 can of corn, drained
3 tbsp chopped fresh coriander (or 1 tbsp dry coriander)
1 clove garlic, crushed
1/2 tsp ground cumin
1/2 tsp Dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
salt and ppper

Place onion and red pepper in a bowl and add the beans, corn and coriander.  Stir until well combined.
Combine the garlic, cumin, mustard and vingar in a bowl; gradually whisk in the oil.  Season lightly with salt and pepper.  Pour over the bean mizture and toss lightly to combine.

Quinua-Corn Salad with Basil

1 1/2 cups uncooked quinua, rinsed well and drained
1 tsp salt
2 cups fresh (abour 4 ears) or frozen corn kernels
1 cup packed basil leaves, finely chopped
1/2 cup diced jarred roasted red peppers
1/2 cup finely diced red onion
2 tbsp olive oil
3 to 5 tbsp fresh lemon juice (1 or 2 lemons)

In medium saucepan, combine quinua, salt and 3 cups water.  Bring to a boil over high heat.  Cover, reduce heat to low and simmer 12 minutes.
Add corn, cover and cook until quinua is tender but still a little crunchy, about 3 minutes.
Drain quinua mixture and transfer to large serving bowl.  Toss well, fluffing with fork.  Set aside to cool to room temperature.
Add basil, peppers and onion.  Stir in oil and enough lemon juice to give salad a distinct lemony edge.  Season with salt to taste, garnish with a few whole basil leaves and serve.

Kidney Bean Salad

2 cups canned kidney beans, drained
2 cups canned chickpeas, drained
1/3 cup diced sweet pepper
1 cup chopped tomatoes, drained
1/3 cup diced onion
1 rib celery, diced
1 tbsp vegenaise or almond mayonnaise

Just mix all ingredients well and serve.