Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

• One can, 15.5 ounces pinto beans, drained

• 3 scallions, including green parts, thinly sliced

• ¼ cup Kalamata olives, pitted, halved

• 12 cherry tomatoes, halved

• 1 bell pepper, seeded, cubed

• 1 avocado, peeled, cubed

• One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

• 1 cup loosely packed parsley, finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper 

• Greens

PREPARATION:

1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.

Tabbouleh Salad

Makes 6- 8 servings.

This nutritious, lemony Middle Eastern Salad requires no cooking.  You can definitely make this salad in advance, but be sure to season it to taste before serving.

INGREDIENTS

• 1 cup medium bulgur
• 1 cup boiling water
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice, approx
• 1 cup loosely packed flat leaf parsley, finely chopped
• 2 scallions including green part, cut thinly
• 4 radishes, cubed 
• ½ green bell pepper, cored, seeded and cubed
• 10 fresh mint leaves, finely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Place bulgur in a medium bowl and add boiling water. Cover and let stand for 25 minutes, or until the bulgur is tender and the water has been absorbed. (If some water still remains, drain the bulgur in a sieve and return it to the bowl.)
2. Add the remaining ingredients and season to taste with lemon juice, salt and pepper.

Chickpea and Feta Salad

Makes 8 appetizer servings •Makes 6 luncheon servings 

With its mix of red, green, and white ingredients, this makes a colorful luncheon dish or appetizer. I love to make it in the summer when fresh herbs are plentiful.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

---

INGREDIENTS

• 1 pound (450 g) dried chickpeas
• 2 kirby cucumbers
• 2 small red chiles
• 1 medium red onion, finely chopped
• 1 cup (40 g) loosely packed fresh mint leaves, finely chopped
• 1 cup (40 g) loosely packed cilantro leaves
• Mâche or arugula
• 1/2 pound (227 g) feta, cut into small cubes (see note)

Lemon-Olive Oil Dressing

• 5 to 6 tablespoons (75 to 90 ml) freshly squeezed lemon juice
• Grated zest of one lemon
• 4 tablespoons extra virgin olive oil, plus more for dressing the garnish
• 1 tablespoon honey
• Kosher salt
• Freshly ground black pepper

PREPARATION

Place the chickpeas in a bowl, cover with cold water, and soak overnight.

Drain the chickpeas and place them in a large saucepan with enough water to cover. Bring to a boil over high heat. Lower the heat and cook, partially covered, for 35 minutes, or until they are soft. Drain in a sieve and place in a large bowl.

Trim the ends of the cucumbers. Cut the cucumbers in half lengthwise and remove the seeds. Cut the cucumbers into 1/2-inch (13 mm) cubes. Combine them with the chickpeas.

Cut the chiles in half lengthwise, then core, seed, and finely chop (see note). Combine them with the chickpeas and cucumbers, and add the onion, mint, and cilantro.

TO MAKE THE DRESSING

Mix the lemon juice and zest, oil, and honey. Toss with the salad and season to taste with salt and pepper. Place the dressed salad on a bed of mâche sprinkled with extra virgin olive oil. Top with the feta and serve.

NOTES

There are many varieties of feta, but I prefer the milder variety.

When seeding chili peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.