There are recipes for black bean and corn salads everywhere. So how original is this one? I have no idea but my kids devoured it. Not sure if they were just really hungry or if they loved it but I sure did and am very happy to share this ridiculously simple salad recipe that helped me find a use for some of my leafy green celery.
Black bean and corn salad
As a meal this serves 2, as a side 4.
- About 2.5 cups of frozen peaches and cream corn
- 1 can no salt added black beans, drained
- 2 tbsp chopped red onion
- 1 yellow sweet pepper
- Fistful of celery leaves. Chopped. (About 1/4 cup when chopped)
- Juice of 1 lemon
- 1 tbsp olive oil (adjust higher if using a large lemon)
- Pinch kosher salt
- Pinch freshly ground pepper
- 2 pinches cumin
- 1 pinch garlic powder
Combine salad ingredients it a bowl and set aside to let corn thaw. (15-20 min)
Mix dressing ingredients in a jar and shake.
Toss all to combine and serve!
Seriously this dinner came together so quickly last night. I didn’t care if anyone even touched it but everyone tore right in. I served it as a meal with a pickle on the side just because my kids love pickles and olives. But it would make a fantastic side salad for a bbq. I will probably double the recipe next time so that I have leftovers for my lunch and not just the kids!
I am a montreal bagel addict. There is just no two ways about it. Do not give me a New York bagel that’s just bread. My favourite is pumpernickel closely followed by cinnamon raisin. There is a restaurant that serves montreal bagel sandwiches and salads and they make this great artichoke salad. After exploring the options in my fridge for lunch today I found plenty of salad ingredients including olives and artichokes. And this salad was born. Delicious with a buttered bagel (I use earth balance, I love it ).
I’ve gotten lazy on the pictures. Mostly because I never think about posting a meal until after I eat it.
- I started with a bed of micro greens (pea) from Lufa farms, chopped up some grape tomatoes, orange pepper, green onion, a little green jalapeño, tossed in some artichoke hearts, and sliced green olives and topped it with a scoop of lightly smashed chickpeas and a tad of nayo with a little sea salt (would work with tuna or salmon too if you eat fish) and dressed with a Red wine vinegrette. I wouldn’t call the salad beautiful, but it sure was tasty. It requires a toasted bagel for eating some of the salad on like a cracker. A dog to Hoover up the floor of bagel seeds always helps too. Personally a nice glass of ice tea makes a perfect match and I enjoyed yogurt with granola as a dessert.
There is no recipe exactly because this is one of those things that gives well to what’s on hand and the salad dressing is simply equal parts oil and red wine vinegar and some salt and pepper. The chickpeas are literally just smashed with a potato masher salt mayo and a little garlic if you like. Super easy. Works well with any leftover sandwich spread actually. I enjoy hummus with these flavours. Experiment. Trust me you will be rewarded.
Lentils. cooked from dry these little nutritional powerhouses make a great base for a salad. but if you are stuck for time you can also buy in a can. it will not give the same kid friendly texture but will be good all the same. Legumes in general to be honest I generally do buy in a can (the no salt added variety) and when they happen to be available, without BPA in the lining of the can, but not always since, what he says. But lentils, I like to cook from dry, I have more control over the texture Continue reading Lentil Salad For Monkeys