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The Kitchen Table

Two salads I made

15 years ago

I made two salads this morning and thought I'd share the recipes. You have quite a bit of leeway with these--i.e., you can use fresh or canned corn, any kind of peppers you like since jalapenos are kind of hot, etc. But be sure to use fresh lemon and lime juices though, not the bottled stuff. They really make the salads pop.

MIDDLE EASTERN CUCUMBER AND TOMATO SALAD (from Yahoo)

(makes 4-6 servings)

4 cups peeled cucumbers, cut in 1/2-inch chunks

4 cups riped tomatoes, cut in 1/2-inch chunks

1 large red or green bell pepper, cut in 1/2-inch chunks

3 tablespoons fresh cilantro, chopped (optional)

3 tablespoons fresh mint, chopped (optional)

1 cup crumbled or cubed feta cheese (optional)

1/2 cup pitted kalamata olives (optional)

2 scallions, cut in 1/4-inch slices (optional)

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1) Chop the fresh vegetables as described above and place in a large salad bowl or glass bowl. Refrigerate until ready to serve so the salad will be nice and cold. If adding olives, feta, herbs, and/or green onion, sprinkle them evenly over the salad.

2) Mix the oil and vinegar, salt, and pepper in a small bowl and set aside until ready to serve.

3) Pour the dressing over the vegetables, toss.

4) Taste for salt, pepper, quantity and balance of the dressing. Add more of any of the dressing ingredients if you like.

BLACK BEAN SALAD (don't know where I got this one)

2 c cooked black beans (or canned, drained and rinsed)

1/2 red onion, small dice

1/2 - 3/4 c corn kernels

1 jalapeno, chopped

1 red pepper, chopped

1/4 c cilantro

3 T olive oil

1 T sugar

2-3 cloves garlic

Juice of lime

Salt and pepper to taste

Combine veggies. Combine dressing ingredients. Toss veggies and dressing together.

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Comments (12)

Linda Wayman
15 years ago
I'm not a big fan of black beans, but the cucumber and tomato salad sounds delicious. I printed it so I can give it a try.

Linda
patti43
15 years ago
Gotta make the black bean salad--copied and pasted. Thanks for posting them.
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jannie
15 years ago
My favorite restaurant used to have a delicious black bean and corn salad, but it was off the menu the last time I was there. I will try yours.
FlamingO in AR
15 years ago
Both of those sound outstanding, I'm adding them to my recipe folder, thanks so much, Socks! I adore salads, could eat them every day at 2 meals a day.
glenda_al
15 years ago
One of my favorite eating places serves the tomato, cucumber, feta, etc, except no olives. I always get it. Love that stuff!
And put some crackers in when finished to soak up the juice, yummy!
socks
Original Author
15 years ago
I think you could throw some feta in the Greek one and some queso fresca in the black bean salad.
lunchlady1948
15 years ago
We make one almost like your black bean one and serve it with tortilla chips like a salsa.
azzalea
15 years ago
I cheat with my black bean salad--I just mix a can of black beans (rinsed/drained) with a jar of corn relish. Makes a great salad--in what? under a minute?
glenda_al
15 years ago
Someone posted this one at KT, and I am SURE gonna make it.

Chicken Ceasar Pasta Salad

Box of corkscrew pasta, cooked, cooled
2 cups chicken breast, cooked, cubed, cooled (or use precooked package/cans)
1 cup cherry or grape tomatoes, halved
1 cup cucumber cut in bite-size pieces
1/2 cup sliced black olives
1/2 cup feta cheese
1/4 to 1/2 cup ceasar dressing (judge that yourself)

Toss it all together, refrigerate.
grinch_gut
15 years ago
Thanks for all 3 of the recipes....I have Brian on a diet and he does love new salads...and we are going grocery shopping tonight so this is perfect...stacy
OklaMoni
15 years ago
have you ever put day lily flower pedals in a tossed salad?

Yummy and pretty to look at as well.

Moni
nodakgal
15 years ago
This is REALLY good IMO! DH doesn't like pasta! I guess the only way I can make it again is for a family potluck! I used the Dreamfields Rotini.

Quick Campanelle with Peas and Artichokes
Ingredients
a.. 8 ounces dried campanelle, radiatore or rotini pasta
b.. 1 cup frozen peas
c.. 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely
chopped
d.. 2 cloves garlic, minced
e.. 1/2 cup chopped fresh tomato
f.. 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
g.. 1 tablespoon extra virgin olive oil
h.. 2 tablespoons lemon juice
i.. 1/8 teaspoon ground black pepper
j.. 1/4 cup black forest ham, cut in slivers
k.. Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
Cook pasta according to package directions, adding frozen peas, frozen
artichoke hearts (if using), and minced garlic the last 3 minutes of cooking
time. Drain, reserving 1/4 cup of the pasta water.

In a large serving bowl toss together drained pasta mixture, the pasta
water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino
Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham
and, if desired, additional shredded cheese

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