by valg » Sun Jul 27, 2008 4:06 pm
Here's a couple, hope you like!
Black Bean Salad Recipe
* 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
* 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
* 1/2 cup chopped green onions or shallots
* 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
* 3 fresh plum tomatoes, seeded and chopped
* 1 avocado, peeled, seeded, and cut into chunks
* 1/2 cup fresh chopped cilantro
* 1/4 cup fresh chopped basil
* 2 Tbsp lime juice (about the amount of juice from one lime)
* 1 Tbsp olive oil
* 1/2 to 1 teaspoon of sugar (to taste)
* Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Cobb Salad Recipe
1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1/2 bunch of watercress, coarse stems discarded
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort
1 In a large salad bowl, toss together well the various lettuces and watercress.
2 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3 Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
4 In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.
Serves 4.
Pink Stuff
1 small container of cottage cheese
1 small container of whipped cream
1 small box of jello
cut up fruit
add some walnuts if desired and or marshmallows
Mix all ingredients together in a bowl and chill. Wonderful fruity sweet cool salad.