Google+ talkinginallcaps@gmail.com

Talking in ALL CAPS

Food

Salad #19 – Thai Inspired Tropical Fruit Salad with Red Beans

by Leave a Comment

Thai Inspired Fruit Salad with Red Beans

I’ve been generally trying to make delicious, but interesting salads each week, so I thought my Dad, who is living in Thailand, might have some ideas for salads that are different from what I would typically encounter or think of. He told me that for the most part, he has found their salads to be super spicy, so he suggested this fruit salad instead. Or something like this fruit salad.

Although the inspiration came direct from Thailand, I am not going to pretend that this salad is anything like authentic. He told me they use whatever fruit they have on hand, add red kidney beans and serve it over yogurt. And swore that he did not just make it up to mess with me. So I picked up whatever Thai fruit that I could find at the grocery store, added some kidney beans and served it with a honey lime dressing. It was really different but surprisingly good.

Thai Inspired Tropical Fruit Salad with Red Beans

Thai Inspired Tropical Fruit Salad with Red Beans Recipe

Print
Salad #19 - Thai Inspired Tropical Fruit Salad with Red Beans
 
Ingredients
  • Handful of kidney beans
  • small papaya
  • 2 mangos
  • 2 dragon fruit
  • 2 bananas
  • ½ pineapple
  • 1 tablespoon honey
  • juice of 1 lime (adding the zest would be nice too)
Instructions
  1. Chop the fruit into bite sized pieces and put them in a large bowl.
  2. Drain and rinse your kidney beans and add them to the bowl.
  3. Mix the honey and lime juice together and pour over the bowl of fruit.
  4. Mix everything well. Serve over yogurt or eat it straight up.

Variations

  • Use whatever fruit you like – try strawberries, kiwi, grapes, cantaloup, watermellon
  • Swap the lime juice for lemon juice
  • Add some poppy seeds for a bit of crunch

Thai Inspired Tropical Fruit Salad with Red Beans

Did They Eat It?

Gordie: Thought the fruit would be better without the dressing, but tried a bit of it anyway. Decided he now likes pineapple and the kidney beans were great.

Nicky: Did not like the beans or dragon fruit but LOVED everything else.

Anne: The beans are a surprise but the salad’s good.

Stephen: Tasty. Really different fruit salad.

Dana: I wasn’t too sure about this salad, but I ended up liking it. I’m not a huge fan of dragon fruit or papaya, but mixed in with the rest of the fruit, I didn’t mind them at all. I liked the crunch of the dragon fruit seeds. If I was making it would them I would probably add poppy seeds to mimic it.

Thai Inspired Tropical Fruit Salad with Red Beans

 

Have you ever had a fruit salad with beans? What did you think? 

Salad #18 – Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

by Leave a Comment

I made this salad for our BBQ on mother’s day, along with my Broccoli, Grape and Bacon Salad and my Southwestern Bean Salad. My mother-in-law was really taken with the raw asparagus that I had used in my Green Chopped Salad so I wanted to try another salad that used it that I could send home for her since we wasn’t able to make it to the BBQ. I haven’t heard what she thought yet, but it was a surprise favorite of my father-in-law.  It’s also a really pretty looking salad, and spring is a great time for asparagus and basil. The basil is pretty prominent in this salad, so you can dial it back or try a different herb if you aren’t a huge fan – cilantro would be an interesting alternative.

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing Recipe

(adapted from myrecipes.com – Cherry Tomato and Asparagus Salad)

Print
Salad #18 - Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing
 
Ingredients
  • Ingredients
  • 1 bunch asparagus
  • 1 pint of small tomatoes (two different sizes or colors are nice)
  • 1 bunch of basil
  • 1 yellow pepper chopped
  • Grainy Mustard Dressing Ingredient
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons grainy mustard
  • salt and pepper
Instructions
  1. Snap the woody end off the asparagus. Chop the asparagus and yellow pepper into bite sized pieces, and slice the tomatoes in half. Chop the basil into small pieces.
  2. Combine the dressing ingredients in a small container with a lid and shake well or in a small bowl and whisk.
  3. Add the dressing to the salad ingredients in a large bowl. Start with about half the dressing. You want the vegetables to be well covered but not sopping.

Variations

  • Add chopped avocado or a cheese like fresh mozzarella, feta or Gorgonzola.
  • Try dijon mustard instead of grainy mustard
  • Try white wine vinegar instead of lemon juice

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

Did They Eat It?

Gordie (4 years old): Refused to try it.

Nicky (14 months old): loved it.

Stephen: Bold tasting salad. Maybe missing something – cheese maybe?

Deb: Way better when I knew it was basil instead of cilantro.

Richard: Really liked it.

Erik: I enjoyed it. I’m not used to eating raw asparagus and it is okay.

Dana: I found it almost got better the more I ate it. I’d make this one again for sure.
Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

 

 

Salad #17 – Raw Kale and Brussels Sprouts Slaw with Bacon

by Leave a Comment

My friends all seem to be making Julie Van Rosendaal’s Kale and Brussels Sprouts Salad and giving it rave reviews. I have to say, I was a little skeptical about a salad with raw kale and Brussels Sprouts. I’m not a huge fan of raw broccoli either. But the dressing softens some of the harshness that the raw greens might otherwise have. I had it as a side dish the first night and then topped it with a runny egg the next two days for lunch. It turns out that my friends were right. The salad is awesome.


Raw Kale and Brussels Sprouts Slaw with BaconRaw Kale and Brussels Sprouts Slaw with Bacon Recipe

(adapted from my favorite food blogger Julie’s Kale & Brussels Sprouts Salad)

Print
Salad #17 - Raw Kale and Brussels Sprouts Slaw with Bacon
 
Ingredients
  • Ingredients
  • 10 large Brussels Sprouts
  • 1 bunch of kale
  • 2 green onions
  • ⅓ cup almonds (I used raw whole almonds, but roasted, salted almonds would be awesome too)
  • 3 slices of bacon cooked and chopped into small pieces
  • Grainy Mustard Dressing Ingredients
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 Tbsp. grainy mustard
  • 1 small garlic clove, finely grated
  • salt and freshly ground black pepper
Instructions
  1. Discard the stems from the kale and cut it into thin strips.
  2. Cut the Brussels Sprouts in half and then slice into thin strips - discard the end.
  3. Chop the almonds into small pieces and slice the green onions.
  4. Mix the dressing ingredients into a container with a lid and shake well or into a small bowl and whisk.
  5. Combine the greens, almonds and bacon in a large bowl and toss with the dressing.

Raw Kale and Brussels Sprouts Slaw with Bacon

Variations

  • Swap the green onions for shallots or red onions
  • Skip the bacon and add some cheese like Parmesan or Pecorino (or it would be great with both)

Raw Kale and Brussels Sprouts Slaw with Bacon

Did They Eat It?

Gordie (4 years old): asked to try a piece of the kale. Said he liked it but wouldn’t eat any more

Nicky (14 months old): Not a huge fan but she liked the bacon.

Stephen: Good.

Dana: Really good. perfect side to a less than virtuous main dish. I tried it topped with an over easy egg and it made a delicious lunch.

 

Raw Kale and Brussels Sprouts Slaw with Bacon

 

 

Salad #16 – Bacon, Grape and Broccoli Salad with a Grainy Mustard Dressing

by 4 Comments

Broccoli Grape Salad

 

I had been looking to make a great tasting broccoli and grape salad. This salad is actually my second run. I made one earlier but without adding a little mayo (which most broccoli and grape salads have about a cup of) it just seemed to be missing something. This one definitely isn’t. I love this salad. It is my favorite one by far. I’ve already made it again for our Mother’s Day BBQ. You will not regret trying this one out.

Broccoli Grape Salad

Grape, Bacon and Broccoli Salad with a Grainy Mustard Dressing Recipe

(adapted from Jaimie Oliver‘s Broccoli Salad from Jaime’s America Cookbook)

 

Print
Salad #16 - Bacon, Grape and Broccoli Salad with a Grainy Mustard Dressing
 
Ingredients
  • Ingredients
  • 2 heads of broccoli
  • 8 slices of thick cut bacon cooked and cut into small pieces (I often have some in the freezer that I take out and cut up)
  • 1 large bunch of grapes
  • a bunch of fresh chives
  • Grainy Mustard Dressing Ingredients
  • ½ clove of garlic grated finely
  • 2 teaspoons grainy mustard
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper
Instructions
  1. Cut the broccoli into small bit sized pieces. Cut the larger florets into 2 or 3 pieces. Blanch broccoli in boiling water for 1 minute. You want it to have just turned bright green. Drain the broccoli and let it cool and dry between some tea towels or paper towel. Transfer the broccoli to a serving dish or large bowl when it is completely cool.
  2. Slice the grapes in half and chop the chives into small pieces. Add the grapes, chives and bacon to the broccoli.
  3. Mix the dressing ingredients in a small container with a lid and shake well or in a small bowl and whisk. Add the dressing to the salad ingredients and toss to make sure it is well covered. Add about half to start. You want it well covered but there's no need to soak it.

Variations

  • swap the grapes for cherry tomatoes
  • Use green onions or chopped red onions instead of the chives
  • try dijon mustard instead of grainy mustard

Broccoli Grape Salad

Did They Eat it?

Gordie (4 years old): tried some of the bacon out of the salad after protesting a little

Nicky (14 months): Loved it.

Stephen: Weird but good.

Anne: Really good!

Bronwen: Ooh bacon. It was really good.

Richard: Liked it.

Erik: Unexpected. I liked it. I didn’t think the ingredients would go together so well. I would have it again.

Deb: So fun. Grapes and bacon in a salad.

Grandma Mary: Different. Really good.

Papa John: Excellent.

Broccoli Grape Salad

 

Salad #15 Rice Salad with Roasted Red Pepper and Herbs

by 3 Comments

Rice Salad With Herbs and Roasted Peppers

This would be another great salad to make for a big group or a pot luck. It makes quite a bit. The first time I made it I accidentally used 1 1/4 cups of cooked rice. Which does not make a whole bunch, and kind of confused me until I figured out where I went wrong. This salad tastes best at room temperature so try to let it warm up a bit if you are serving it out of the fridge.

Rice Salad with Roasted Red Pepper and Herbs Recipe

(adapted from Jaimie Oliver‘s Rice Salad from Jaime’s Food Revolution Cookbook)

 

Print
Salad #15 Rice Salad with Roasted Red Pepper and Herbs
 
Ingredients
  • Salad Ingredients
  • 1¼ cups uncooked rice (I used a mix of wild rice and brown basmati rice)
  • 2-3 springs of fresh basil, mint and italian parsley
  • 4-6 large roasted red, orange or yellow peppers or more if they are small
  • a few squirts of siriacha
  • sea salt and fresh ground pepper
  • zest of 1 lemon
  • Lemon Dressing Ingredients
  • 6 Tablespoons extra virgin olive oil
  • juice of 1 lemon (stick it in the microwave for a few seconds to get more juice out of it
  • sea salt and black pepper
  • Directions
Instructions
  1. Cook the rice and let cool. It's okay for the rice to be a little bit chewy.
  2. Finely chop the herbs and peppers
  3. Add the herbs and peppers to the rice and mix well.
  4. Mix the dressing ingredients in a small container and shake until well mixed.
  5. Add about ¼ cup of the dressing to the rice salad and a squirt of siriacha sauce.
  6. Mix everything well, add more salt and pepper if needed and top with lemon zest.

Variations

  • swap the roasted red peppers for sun-dried tomatoes
  • try out some different herbs
  • instead of rice try barley, farro or quinoa


 Rice Salad With Herbs and Roasted Peppers

Did They Eat It?

Gordie (4 years old) – refused to try it

Nicky (13 months) – thought it was interesting

Anne – really tasty!

Bronwen – it’s delicious!

Geoff: asked for more

Stephen: It’s good.

Dana: It was good and makes a lot for little effort

Rice Salad With Herbs and Roasted Peppers

Salad #14 Chicken Edamame Salad with Miso Dressing

by Leave a Comment

My plan for this salad was to make a side dish type salad that used edamame and miso paste in the dressing. I came up with this salad: Chicken Edamame Salad with Miso Dressing

But it was missing something. It was okay. But just okay. So I tried again and added some red pepper and swapped out the apple for golden raisins. (I also tried a different miso dressing but I thought it was kind of awful.) And it was better. But still not awesome. I had some left over chicken in the fridge from the Cafe Rio that I had made the day before, and some lettuce and thought that making it into a main dish instead of a side dish would be awesome. And it was.

Chicken Edamame Salad with Miso Dressing

Chicken Edamame Salad with Miso Dressing

Chicken Edamame Salad with Miso Dressing Recipe

(inspired by La Fuji Mama’s Edamame Salad with Miso Dressing on Endive Leaves)

Print
Salad #14 Chicken Edamame Salad with Miso Dressing
 
Ingredients
  • Salad Ingredients
  • 2 cups edamame
  • 2-3 carrots grated
  • handful of golden raisins
  • enough lettuce to made a salad bed (either ripped or shredded)
  • half to a whole red pepper sliced
  • handful of cashews
  • some left over shredded, diced or grilled chicken
  • Miso Dressing Ingredients
  •  1/4 cup miso paste (I used the kind based on brown rice)
  • ¼ cup water
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tbsp honey
  • dash of siriacha
Instructions
  1. Mix dressing ingredients together well. The miso paste might be a bit thick so you may want to use a whisk or food processor instead of just shaking them together.
  2. Mix together the edamame, red pepper, carrots and golden raisin and toss with the dressing.
  3. Layer the lettuce, then the edamame mixture, then the chicken and top with the cashews. Add more dressing if needed.

Chicken Edamame Salad with Miso Dressing

Chicken Edamame Salad with Miso Dressing

Have you ever had a blah recipe that you’ve managed to turn into a winner?

Books and Bites: Cafe Rio and 419

by 8 Comments


This post is a little about books and a lot about a really fantastic dish called Cafe Rio.

Cafe Rio

I’ve always been a voracious reader. I’ve always considered myself to be a bookworm but it turns out I’m not as a big of a book geek as I thought. Until recently, I’d never met an author of a novel I’ve read. I’ve now met two, but failed to prove myself as a proper book geek both times. The first time I should have been prepared. I knew that Bradley Somer, author of Imperfections (a weird, thought provoking satire of the beauty industry that I both loved and hated – and yes I did tell him)  was coming to our book club that month. But I forgot to bring my book and obviously didn’t get him to sign my copy of the book.

You might think that this would begin my learning process but you would be wrong. Even though one of the women in our book club mentioned that she knew the author of the book that was chosen (419 by Will Ferguson) and was going to see if he would be able to come, I still didn’t bring the book to our book club. Now, in my defence, I didn’t think he was actually coming but this is my only picture: Book Club with Will Ferguson

And no, I am not in that picture (Will Ferguson, is the guy in the centre of the photo).  The book itself is not one that I would normally pick up I’ve been reading a lot of YA fiction lately but it is definitely a book worth reading. It centers around a Nigerian Scam nick named 419 from the article of the Nigerian Criminal Code and relates both the perspective of the Nigerians involved as well as the Canadians (the Canadian sections are set in Calgary). I found it really helped me to better understand how people get taken in by the scams as well as how heartbreaking it can be on both sides.

If you want to read more about Will Ferguson crashing my book club you can read my friend Heather’s post “The Time I Met a Giller Award Winner in my Pajamas”

 

Since I was unable to prove myself as book geek, I thought I’d centre my post on the amazing food that was served at our book club that night. (Which had absolutely nothing to do with 419 in any way. At all.) And I did not think to take a picture of it. So I ended up making it all again myself. It is definitely worth making, but it is a great meal to make for a crowd because then you can split up the work. It is not a trivial amount. The origins of this recipe are unknown to me. I got it from my friend Catherine who writes the blog The Dabels Divulge (which you should all go check out because she is hilarious) and she got it from her friend Angi.

I’m going to keep most of the recipe as it was given out for the book club and annotate it with any thoughts or changes that I made when I cooked it up myself.

Cafe RIo

Café Rio Recipe

  • tortilla shells
  • crispy tortilla strips
  • Romaine or other dark leafy greens chopped or shredded
  • Tomatoes, chopped
  • Cheese shredded
  • fresh limes to squeeze on top

 

Print
Seasoned Chicken
 
Ingredients
  • 5 lbs. boneless, skinless chicken breasts (I used 5 or 6 breasts and it made a ton of chicken)
  • 1 large bottle Kraft Zesty Italian dressing
  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 2 cloves minced garlic
  • Fresh lime juice
Instructions
  1. Put everything but the limes in a crock pot and stir to coat. Cook on low 4-6 hours, or high 2-3 hours. ½ hour before serving, shred the chicken with two forks  and add the juice from 2 limes. (I accidentally bought bone-in, skinless chicken breasts. Sometimes shopping with kids is not all it's cracked up to be. I do not recommend that. You will be picking out little pieces of bone for ages. I also missed that I was supposed to put the lime in last, but it still tasted great).

Print
Green Chili Rice
 
Ingredients
  • 3 cups of water
  • 4 tsp. chicken bouillon (I used 2 large cubes- that make 2 cups of broth per cube)
  • 1 clove minced garlic
  • 1 can mild diced green chilis with the water
  • ½ bunch chopped cilantro
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ½ onion chopped
  • 3 cups rice (not instant)
  • 1 Tbsp. butter
Instructions
  1. (I switched out the chicken bouillon and water for chicken stock. I'm pretty sure this should totally work, but I was using a different kind of rice than I normally do and ended up having to add a bunch more stock. You should be able to just swap it out 1 for 1 with however much water your rice needs).

Print
Black Beans and corn
 
Ingredients
  • 2 Tbsp. olive oil
  • 2 cloves of minced garlic
  • 1 tsp. cumin
  • 1 can of black beans, rinsed and drained
  • 1⅓ c tomato juice
  • 1½ tsp. salt
  • 2 Tbsp. fresh chopped cilantro
  • 1 can of corn, drained
Instructions
  1. In a nonstick skillet, cook cumin and garlic in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continue to stir until it is heated through. Add corn- if you choose. Stir in cilantro just before serving.
  2. (I had somehow thought this didn't need to be cooked when I started putting it together. So I ended up just mixing everything together and then cooking it a bit. It was good but I found that there was a lot of tomato juice. I don't know if that would still be the case if you did it according to the actual directions.)

Print
Creamy Cilantro Dressing
 
Ingredients
  • 1 package Hidden Valley Ranch dressing
  • 1 can of diced green chilis
  • 1⅓ cup sour cream
  • ¾ cup mayo
  • ½ bunch fresh cilantro
  • 2 cloves of garlic
  • juice from 1-2 limes
  • ⅛ tsp. Tabasco sauce (I added a bit more because we like it a bit spicy)
Instructions
  1. Mix everything is a blender or food processor.  Best if made the night before.

Putting It All Together

Layer everything on top of the tortilla. Or you could wrap it up like a burrito. Squeeze some extra lime on top.

I totally underestimated how much work this would be. If you are going to do it all yourself, I’d recommend doing some of it (like the dressing) a head of time.
Cafe RIo

Cafe RIo

 

Have you read Imperfections or 419? What’s your favorite dish to serve for a crowd?

 

Salad #13 Salmon Salad with Asparagus and Baby Potatoes

by 1 Comment

When I told my son that I was going to make this salad, he was pumped. He started asking me a million questions – where are we going to get the fish? Are we going to catch it? Do we have a fishing pole? The reality was not quite as exciting, we were just using frozen fillets that were in our freezer, but he was still excited that we were going to eat fish.

He’s always quite liked fish, but I don’t make it that often. When the fish came out of the oven, he couldn’t wait to dig in and grab a piece. He was way less excited about the salad itself, but I loved it. It’s perfect for a starter salad, or a heart healthy light meal. I love to make it when entertaining guests because it looks fancy and impressive but is easy to put together.

Salmon Salad with Asparagus and Baby Potatoes

Salmon Salad with Asparagus and Baby Potatoes

(Adapted from Williams Sonoma’s Salmon, Red Potato and Asparagus Salad) Salmon Salad with Asparagus and Baby Potatoes

Print
Salad #13 Salmon Salad with Asparagus and Baby Potatoes
 
Ingredients
  • Salad Ingredients
  • 1 lb. salmon fillet baked in the oven with lemons, salt and pepper
  • 1 lb baby potatoes (waxy variety) boiled and sliced into rounds
  • 1 bunch asparagus, touch ends snapped off, lightly steamed, and cut into thirds or quarters
  • Sun-dried Tomato Dressing Ingredients
  • 2 TBSP sun-dried tomatoes in oil
  • 1 TBSP extra virgin olive oil
  • juice from 1 lemon (put the lemon in the microwave for a few seconds to get more juice out of it)
  • 1 TBSP flat leaf parsley, chopped
  • 1 TBSP fresh dill, chopped
  • 1 clove minced garlic
  • ½ tsp salt
  • fresh ground pepper
  • 8 cups of mixed greens
Instructions
  1. Blend or whisk the dressing ingredients together. The mixture will be pretty thick.
  2. Toss the greens with a some of the dressing. Add a bit at a time, you shouldn't need a ton.
  3. Gently toss the potatoes, asparagus and salmon with the remaining dressing.
  4. Top the greens with the potatoes, asparagus and salmon.
  5. Serve at room temperature.

Variations

  • Use dry-packed sun-dried tomatoes instead of oil packed
  • Use spinach instead of mixed greens
  • Add orange zest and/or chopped green onions on top of the salad

Salmon Salad with Asparagus and Baby Potatoes

Did They Eat It?

Nicole (13 months): Loved the salmon and potatoes.

Gordie (4 years): Could not get enough of the salmon and liked the potatoes, but didn’t want anything to do with it as a salad.

Stephen:  Good. I liked it. Looks impressive.

Dana: This salad is perfect for early spring when the asparagus and fresh spring greens are plentiful. It’s flavorful and filling. Sometimes fish can be bland, but this combination is definitely not.

Salad #12 Avocado, Grapefruit and Mango Spring Salad

by 1 Comment

Avocado, Grapefruit and Mango Spring Salad

With the beginning of Spring I wanted to come up with a salad that matched that feeling of freshness and renewal. (Alright, so I can still see snow in some places and the grass is still solidly brown, but  I’m sure Spring will be here any day now.) This salad definitely fits the bill.

Avocado, Grapefruit and Mango Spring Salad with grapefruit balsamic dressing

Avocado, Grapefruit and Mango Spring Salad

Print
Salad #12 Avocado, Grapefruit and Mango Spring Salad
 
Ingredients
  • bag of spring mix lettuce
  • 1 avocado
  • 1 grapefruit
  • 1-2 alphonso mangoes (other varieties are fine, the small yellow alphonos are just my favorite and are in season right now)
  • sliced almonds
  • Dressing Ingredients
  • 2 tbsp grapefruit juice (or you can use extra vinegar)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper
Instructions
  1. Put all the dressing ingredients in a small container with a lid and shake until blended. (or you can use a bowl and whisk).
  2. Put the lettuce in a large bowl (or multiple smaller bowls) and drizzle with a bit of dressing. You won't need a lot because the other salad ingredients are moist and flavorful.
  3. Cut the mangoes, grapefruit and avocado into chunks. If you haven't cut a mango before it is worth looking up how.
  4. Put the chunks of mangoes, grapefruit and avocado on top of the lettuce and sprinkle with sliced almonds.

Variation

  • swap the lettuce for spinach

Avocado, Grapefruit and Mango Spring Salad

 Did They Eat It?

Nicole (12 months): Loved the avocado and mangoes.

Gordie (4 years old): Ate the avocado and mango while we were making the salad but not as part of the salad. Found the grapefruit too sour.

Bronwen: Very springlike salad – nice mixture of flavors and texture

Stephen: Sweet and Tangy

Dana: This salad looks fancy but it simple to put together. It would be great for an Easter salad. Also, it’s delicious.

Avocado, Grapefruit and Mango Spring Salad

 

Salad #11 Southwestern Bean Salad

by 3 Comments

Southwestern Bean Salad

I’ve been planning on doing a bean salad for a while. It’s hard to beat the healthiness of a bean salad, but some can make you really really notice that you are eating something healthy. This salad on the other hand is really fantastic. I’ve used parsley in place of cilantro, because I’m not a big fan of cilantro, but it would be great in this salad if you are.

Southwestern Bean Salad with a Slightly Spicy Dressing

(Adapted from Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro by Kalyn’s Kitchen) 

Southwestern Bean Salad

Print
Salad #11 Southwestern Bean Salad
 
Ingredients
  • 1 can black beans
  • 1 can white beans (navy beans or white kidney beans)
  • 1 red bell pepper, chopped small
  • 1 green bell pepper, chopped small
  • 1 cup frozen corn
  • 1 bunch flat leaf parsley, chopped (about 1 cup)
  • Dressing Ingredients
  • 1 tsp. Italian seasoning
  • 1 tsp. ground cumin
  • 1 tsp. ground chipotle chile powder
  • Juice of 1 lime (stick it in the microwave for a few seconds to get more juice of it)
  • 2 T white wine vinegar
  • 6 T extra virgin olive oil
  • salt and fresh ground black pepper to taste
Instructions
  1. Rinse and drain beans and pour into a large bowl. Add parsley and peppers and mix.
  2. Pour dressing ingredients into a small container with a lid and shake until well mixed.
  3. Add the dressing slowly to the salad - you probably won't need it all. (I did find adding a bit of extra dressing the next day to be helpful)

 

Variations

  • Use black eyed peas instead of the white beans
  • swap the chipotle chili powder for regular chili powder or ancho chili powder
  • swap the white wine vinegar for white or regular balsamic vinegar
  • Use cilantro instead of parsley for a more authentic flavor

Southwestern Bean Salad

Did They Eat it?

 Gordie (4 years): Refused to eat it.

Nicole (12 months): Thought it was good. But not as good as blueberries.

Anne: Tasty even for people who don’t like spicy foods. It was just the right amount of tang.

Stephen: Way better when Dana put the extra dressing on. A little bland before. (Stephen had it the next day). Made bean salad like something you want to eat, rather than something your Grandma is making you eat.

Richard: Liked it.

Erik: I didn’t like it. But I don’t like bean salads as a rule.

Deb: I love a bean and corn salad.

Grandma Mary: I liked it. But I like beans anyway.

Dana: I love this salad. The dressing really makes it. It’s flavorful but not overwhelming.