Tuesday, August 5, 2014

Not Yo Mamma's Salad

This last weekend we went to my cousins house and had an amazing day swimming, eating, and visiting around the pool.  It was a wonderful day spent with family and the food was amazing!  
 On our way...aren't they supposed to look like this on the ride home instead!?  =)

 Our youngest was swimming her little heart out!

Fun time with family!  

When the day was done I took home 3 new recipes and these salads are to die for...I'm just saying!  If you don't try anything I've ever posted, you HAVE to try these!  Let me know what you think!  

I'll start with my favorite...

1. Quinoa and Black Bean Salad

2 cups quinoa 
1-2 cans rinsed black beans
1 1/2 tablespoons red-wine vinegar
1-2 cans corn
1 can shoepeg corn
cherry tomatoes halved
3/4 cup finely chopped green bell pepper
1/2 purple onion
1/4 cup finely chopped fresh coriander
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

(Now this is a pretty interesting way to cook it but it's supposed to make the quinoa fluffy and light, perfect for a salad but if you're lazy in the kitchen like I usually am then try making normal quinoa by the box directions and I bet it's just as good!?!)
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, onion, tomatoes, cilantro, and coriander and toss well.
 In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

2.  Watermelon, Cucumber, and Jícama Salad

4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind discarded)
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt
Toss together all ingredients in a serving bowl. Serve immediately.

3.  Black Bean Salad

Black beans
Red/yellow/orange peppers
Green onion (green part only)
Red onion
Couple of pickled jalapeños
Lime juice (depending how much you make...maybe 1/4 cup per can of black beans) Olive oil to taste (probably similar quantity to lime juice)

Mix it all together and enjoy! 

Original recipes found at www.epicurious.com 

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