Tag: Salads
Black Bean & Corn Salad
My cousin Jenn was visiting for the weekend and made this salad
I’m not sure how something so simple could be this tasty!
A few fresh ingredients brought together by a light citrus vinaigrette
Let’s start with the corn. If using corn on the cob, remove the kernels and if using frozen, thaw
Drain and rinse a can of black beans and add to a large mixing bowl. Finely dice 1/2 red onion, 1/2 of the red pepper and the whole jalapeno. You can remove the seeds from the jalapeno to lessen the heat
Finely chop the fresh cilantro and add all of the ingredients to the bowl
Drizzle 2 tablespoons of lime juice, 1 tablespoon of honey and season with kosher salt and black pepper to taste
Mix well and let meld for about an hour in the fridge
Such a festive salad!
Enjoy!
Simply Sundays! ~ Black Bean & Corn Salad
Ingredients
12 ounce bag of corn or the kernels removed from 3 cobs
1 15.5 ounce can of black beans
1/2 small red onion
1/2 red pepper
1 jalapeno
Fresh cilantro
2 tablespoons of lime juice
1 tablespoon of honey
Kosher salt and black pepper to taste
Directions
If using corn on the cob, remove the kernels and if using frozen, thaw
Drain and rinse a can of black beans and add to a large mixing bowl. Finely dice 1/2 red onion, 1/2 of the red pepper and the whole jalapeno. Remove the seeds from the jalapeno to lessen the heat
Finely chop the fresh cilantro and add all of the ingredients to the bowl
Drizzle 2 tablespoons of lime juice, 1 tablespoon of honey and season with kosher salt and black pepper to taste
Mix well and let meld for about an hour in the fridge
Tools used to make this recipe
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Heirloom Tomatoes with Anchovy Vinaigrette
Deli-Style Potato Salad
Years ago, I worked in a deli as the “counter girl”. I buttered bagels, made sandwiches and rang customers up but I never actually cooked anything
We served pre-made salads from 10 gallon buckets that were bland and tasted like chemicals
I convinced the owner to let me make homemade potato salad to see if customers would like it
Well… they LOVED it!
There was no going back so I had to make pounds and pounds of potato salad every week. Be careful what you wish for
Well, it’s years later and thankfully I don’t have to make such big batches of this popular side. I’ve even found a faster way to make this salad… enter the electric pressure cooker
I’m using 3 pounds of white potatoes and 4 eggs
Quarter the potatoes and place in the pressure cooker on the rack with one cup of water
Nestle the eggs on top of the potatoes. Two birds, one stone
Cook the potatoes on high pressure for 6 minutes then quick release
If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs
Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool a bit while we cut up the veggies
What makes this potato salad “deli-like” is the briny-ness of pickles and pickle juice & the chopped hard cook eggs
Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles
You can use either dill or bread and butter pickles. I can’t decide which I like better
I like it with the tang of the dilled pickles but I also like the sweetness of the bread and butter pickles. So it’s your choice
Let’s make the dressing. Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder
Whisk all ingredients until smooth
Now for assembly
Mix the veggies in with the dressing and toss well
Add in the cooled potatoes, cut in smaller pieces if necessary
Stir until coated
Peel the cooled eggs and slice them vertically and horizontally
Mix the eggs in with the potatoes. Cover with plastic wrap and chill for at least two hours
You may need to add in an additional dollop of mayo before serving because the potatoes tend to absorb the dressing
Enjoy!
Simply Sunday's ~ Deli-Style Potato Salad
Ingredients
3 pounds of white potatoes
4 eggs
1/2 red pepper
2 large scallions
1 large celery stalk
1/2 cup of pickles
1/2 cup of mayo
1/3 of a cup of pickle juice
2 teaspoons of Dijon mustard
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
Directions
Quarter the potatoes and place in the pressure cooker on the rack with one cup of water
Nestle the eggs on top of the potatoes; cook the potatoes on high pressure for 6 minutes then quick release
If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs
Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool
Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles
Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder
Whisk all ingredients until smooth; mix the veggies in with the dressing and toss well
Add in the cooled potatoes, cut in smaller pieces if necessary; stir until coated
Peel the cooled eggs and slice them vertically and horizontally
Mix the eggs in with the potatoes; cover with plastic wrap and chill for at least two hours
Additional dollop of mayo before serving if necessary
Tools used to make this recipe
Royal Classique Measuring Cups
© Simply Sundays 2017
All rights reserved
Grilled Squid & Snap Pea Salad
We all love fried calamari as an appetizer but squid can be so much more. Such an underrated member of the ocean dwelling family
We don’t have to bread and fry squid for it to be tasty, we can lightly dress and grill it to be the amazing star of a fan-tabulous salad
Let’s start with 2 pounds of squid, that has been cleaned and blotted dry
Transfer to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
We like to skewer the tentacles so they’re easier to maneuver on the grill
Note: be sure to soak wooden skewers at least 30 minutes in water before grilling
Set aside and let’s get to work on the salad ingredients
I’ve trimmed 12 ounces of sugar snap peas
We’re going to blanch them in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath so the cooking process stops
While they’re chillin’, let’s mix up the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce
Dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 seeded jalapeno
Whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Dice the other half of seeded jalapeno, green & white parts of 2 large scallions, thinly slice 1/2 red pepper and rough chop and 1/4 cup of fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well
Set aside to let the flavors meld while we grill the squid
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes. This will allow the crosshatch grill marks that we like to see
Flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette
Garnish with a sprig of cilantro and serve!
Enjoy!
Simply Sundays! ~ Grilled Squid & Snap Pea Salad
Ingredients
2 pounds of cleaned squid
12 ounces of sugar snap peas, trimmed
1 seeded jalapeno, halved
2 large scallions; green & white parts thinly sliced
1/2 red pepper, thinly sliced
1/4 cup of of fresh cilantro, roughly chopped
For the vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of sesame oil
2 tablespoons of fresh lime juice
2 teaspoons of fish sauce
1 garlic clove, minced
1 tablespoon of peeled ginger, minced
1/2 of the seeded jalapeno, minced
Directions
2 pounds of squid, cleaned and blotted dry
Transfer squid to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
Soak a wooden skewer at least 30 minutes in water before grilling
Trim 12 ounces of sugar snap peas and blanch in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath to stop the cooking process
For the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce; dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 of a seeded, diced jalapeno; whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Add the other half of the diced jalapeno, sliced scallions, red peppers and fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well; set aside
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes; flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette; garnish with a sprig of cilantro
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved