Green Bean Salad with Tomatoes and Green Onions
Ingredients
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4 cup finely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
Coarsely ground black pepper
2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently. Serves 4 to 6.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
End of Summer Rice Salad with Tuna
Ingredients
1 (16-ounce) can garbanzo beans, drained and
rinsed
3 chopped roasted red or yellow bell peppers
½ cup chopped fresh basil
½ cup chopped red onion
2 garlic cloves, crushed
¼ cup extra virgin olive oil
¼ fresh lemon juice
½ teaspoon salt
½ cup crumbled feta cheese
8 ounces cooked fresh tuna, chunked
2 cups fresh baby spinach leaves
Sesame Noodles with Tofu
Ingredients
1/2 cup peanut butter
1/4 cup reduced-sodium soy sauce or tamari
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 garlic clove, chopped
1/4 cup seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
1/2 to 1 teaspoon red pepper flakes
Noodles:
1 pound thin egg noodles or spaghetti
2 green onions, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
8 ounces cubed extra firm tofu or chicken
1/2 cup peanut butter
1/4 cup reduced-sodium soy sauce or tamari
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 garlic clove, chopped
1/4 cup seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
1/2 to 1 teaspoon red pepper flakes
Noodles:
1 pound thin egg noodles or spaghetti
2 green onions, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
8 ounces cubed extra firm tofu or chicken
Shrimp, Orzo Pistachio Pesto Salad
Ingredients
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup extra virgin olive oil
Salad:
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper
2. To prepare the salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled. Serves 6.
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