Tag Archives: salad

Grilled Corn, Sweet Potato, Black-Bean Salad with Cilantro Dressing

 

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Man, Mondays blow. Especially after epic summer weekends! If you could use something yummy to pick you up, this dish will do the trick.

So you guys know that I usually only publish my original concoctions, but this recipe that my friend gave me (thank you, Bonnie!) is so delicious and awesome that I have to share it. This gorgeous, healthy, nutrient-packed, summery vegan “potato salad” is oil-free, refreshing yet filling, yummy-beyond-words and totally unique.  The sweet potato provides a silky, flavorful foundation, while the grilled corn and chipotle give it a slightly smoky and caramelized flavor, which is perfectly balanced with the black beans and the sunny, herbaceous cilantro dressing. Not only is it tasty, but it’s also really good for you – the sweet potatoes are the best source of beta-carotene around (which strengths your immune system, gives you healthy skin and keeps your eyes happy), the beans are loaded with protein, and the corn has oodles of antioxidants. This makes a great meal or side dish.  And it’s super convenient since it can be made ahead and served cold, at room temp, or packed up for a picnic or potluck. Oh yeah, and it’s also gluten-free. I am IN LOVE with this salad. I bet you’ll like it as much as I do!

Grilled Corn, Sweet Potato, Black-Bean Salad with Cilantro Dressing

From fridge to table: about 20 minutes
Serves: about 10-12 as a side dish

roasted corn

1 clove garlic
2 tsp blended chipotle sauce*
1 small shallot, minced
1 cup chopped fresh cilantro
1 cup seasoned rice vinegar
Salt and pepper to taste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks (if you want a colorful salad, use garnet yams)
4 ears corn, husked
1 can whole black beans, rinsed and drained
4 scallions (white and green parts) thinly sliced

* The original recipe (by Associated Press) called for a lot more chipotle – like enough for my tongue to spontaneously combust, detach from my mouth and dive into a pool for relief – so I adjusted it down. Oh, and to make the chipotle “sauce,” get a can of “chipotle in adobo sauce,” which you can find in the Hispanic food aisle at the grocery store, and whirl the contents in a blender. I like to freeze the blended sauce in ice cube trays for easy future use.

First, make the dressing. Use a blender to whirl together the garlic, chipotle sauce, shallot, cilantro and rice vinegar and blend until smooth. Season with salt and pepper to taste.

In a medium pot with steamer basket, boil a little bit of water, add the sweet potatoes, cover and steam until tender, which takes about 8 minutes. Transfer them to a bowl and immediately toss them with half of the salad dressing (to soak up the goodness of all that lovely herbal flavor), then set aside to cool.

Heat your grill to medium and lightly mist the corn with a cooking oil spray. Grill the corn evenly until the kernels are golden and tender. Remove from grill and cool until you can handle the corn without lighting your fingers on fire. Placing the fat end of the corn on your cutting board, slice the kernels from the cob. Then add the corn to the potatoes, along with the black beans and scallions. Pour the remaining dressing on top (to taste) and blend well. Then stuff your face with this yummy dish, and don’t feel guilty for a second since it’s so incredibly healthy for you!

 

Healthy sweet potato salad

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Flower-Power Salad with Golden Beets, Grapes, Toasted Hazelnuts and Lemon Vinaigrette

Flower power golden beet salad

It’s spring, which means it’s time to find new ways to dupe my husband into eating all the veggies I’m harvesting from our garden. Luckily I found a secret weapon: edible flowers!  When you see something as pretty as a purple viola or bright red nasturtium on your plate, it draws your attention…and totally distracts John from the beets I’m tricking him into eating. Ha ha!

Now you and I know that freshly roasted golden beets – which are rapidly rolling into farmer’s markets and grocery stores – are simply delicious and have a slightly sweet, mellow flavor. And they’re one of the only sources for an awesome phytonutrient called betalains, which have anti-inflammatory and detoxification properties, not to mention vital free-radical-fighting antioxidants. And since there’s evidence that betalains help prevent cancer, eating beets is a tasty way to stay healthy, especially with this beautiful and delicious salad! But to John, beets are classified as “Weird Vegetables” in his “Never Eat That” food file. So naturally, I made it my mission to trick him into eating beets…and he LOVED this salad!

Being the devious cook that I am, I also decided to slip in some grapes and toasted hazelnuts to give this lovely spring salad some additional nutrients and protein, and a nice little crunch. Tossed with a light and zesty lemon vinaigrette, this salad will not only wow your friends and family with its beauty, but also with its refreshing and unique flavors and heath benefits. And yes, you will totally get to trick ‘weird vegetable’ haters into eating beets, which is both fun and yummy!

Cimeron’s Flower-Power Salad with Golden Beets, Grapes, Hazelnuts and Lemon Vinaigrette

Serves: 8
1 head red butter lettuce, or 7 cups baby mixed greens
10 small golden beets (or 4 big ones), scrubbed and ends trimmed off
1 cup seedless grapes, halved (or if you want to get really fancy, use tiny champagne grapes)
¾ cup toasted hazelnuts, chopped
a small handful of edible flowers (such as pansies, violas, calendula, or nasturtium)
For the vinaigrette:
¼ cup white lemon balsamic vinegar (I adore the one made by 11Olives.com. But if you don’t have some handy, you can substitute plain white balsamic vinegar mixed with 1 heaping teaspoon of lemon zest)
1 tsp minced shallot
¼ tsp freshly ground pepper
1 tsp Dijon mustard
A pinch of salt
1 tbsp maple syrup
1/3 cup canola oil
Heat oven to 425 degrees. Line a small baking sheet with aluminum foil, spray lightly with oil, then seal up the beets in the foil. Bake until the beets a bit soft to the touch – about an hour. Cool until handleable then rub off the skins with a dish cloth or paper towel. Slice beets and refrigerate until cool.
To  make the vinaigrette, whisk together all the ingredients except the oil. Then slowly drizzle in the oil while whisking vigorously.
Toss all the salad ingredients together – except the flowers – with your desired amount of dressing. Garnish with flowers…the brighter the better to distract any beet-averse husbands, wives, kids or friends. 🙂
Serve immediately and enjoy!
Flower power golden beet salad

 

 

 

 

 

Pineapple Vinaigrette Makes To-Die-For Salads

It’s raining here today and I’m feeling sun-deprived. So how about we make a little pineapple sunshine for our taste buds?

In my constant struggle to get my husband to eat vegetables (according to John, “vegetables kill!” – now you see my challenge), I know my only hope is to make them irresistibly tasty. When it comes to salad, that means making a truly kick-ass salad dressing. I find that most of the store-bought dressings are, well, offensive. Many are made with things I can’t pronounce, and unfortunately so many of the organic ones lack interesting flavors. Blah doesn’t cut it on my dinner table and I doubt it does on yours either. Never fear, my friends. This Pineapple Vinaigrette will make your palate sing! It turns a boring salad into a spectacular feature dish that will have even vegetable-haters begging for more.

I’ve gotta give credit where it’s due: There’s a cool restaurant called Flatbread in Paia, Maui that has the best Pineapple Vinaigrette salad dressing on the planet, but unfortunately they will not share the recipe. Sadly, they were immune to my incessant pleas, tears and attempts at bribery. But by channeling RainMan with my taste buds, I think I was able to successfully deconstruct the dressing, or at least create a reasonable facsimile of it.

I hope you try it today – its sure light up your day with its sunny flavor. If you do give it a go, please let me know what you think!

Pineapple Vinaigrette

1/3 cup pineapple vinegar (I use one from “11 Olives” – it’s a white pineapple balsamic that is to die for. You can get it at http://www.11olives.com)
1.5 tsp tamari (tamari is a mellower version of soy sauce – find it at your grocery store in the soy sauce section)
1 tsp real maple syrup
1 tbsp fresh orange juice
1/4 tsp ground coriander
1/8 tsp red pepper flakes
1 clove garlic, pressed
1/2 inch piece of ginger, peeled and pressed through the garlic press
1 tbsp shallots, finely chopped
1/2 cup light oil (such as canola) or flavored olive oil (www.11olives.com has ridiculously tempting flavored oils. The blood orange olive oil goes amazingly well with this dressing – I highly recommend it)
Whisk all the ingredients except the oil. I think it’s best if you can let it sit for two hours to let the flavors fully blossom, and then rewhisk it vigorously. If you don’t want it chunky, run it through a sieve and blend in the oil. Personally, I don’t run it through the sieve since the garlic, ginger and shallots add a lot of flavor over time, but if you don’t want to risk having bits in your salad, by all means sieve it. Enjoy!