I grew up in an era when salads went one of two ways: a salad was either a lettuce-tomato-and-dressing side dish (with an occasional onion slice thrown in) or one laden with mayo, as in potato, egg, or tuna salads, with the egg or tuna salads served in sandwiches.
But salads can be so much more, as today's post will show. While the Minted Cucumber-Tomato-Onion Salad does have tomatoes and an onion (and dressing) involved, there are others that outside the realm of what mid-twentieth century salads entailed. Check out the Mexican Rose Taco Salad, the Bush's® Best Black Bean Salad, and the rest of today's offerings. Enjoy!
SPICY WHITE EGGPLANT SALAD
This is from the July/August 2004 issue of Vegetarian Times, page 46. It begins, "Many Southerners believe that white eggplants are sweeter and less bitter than their purple cousins. If the white eggplants are unavailable, use purple ones, or use a mixture of eggplants of various shapes and colors. This salad tastes best if chilled overnight." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-white-eggplant-salad/.
Ingredients
2 large eggplants (about 2 lbs.), preferably white
1/3 cup extra virgin olive oil
1 large onion, diced
1 large red bell pepper, seeded and cut into 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1/2-inch pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 large cloves garlic, finely chopped
1 fresh hot chili pepper, or more to taste, finely chopped
2/3 cup golden raisins, soaked in 1/2 cup boiling water for 1 hour and drained
1/2 cup cider vinegar
1/3 cup honey
1/4 cup chopped parsley
Preparation
Preheat oven to 400F.
Pierce eggplants in several places with a sharp knife, put on a baking sheet and roast for 1 hour or more, or until skins are shriveled and eggplants are very soft. Remove from oven, and allow to cool. When cool enough to handle, peel eggplants, cut flesh into 1/2-inch pieces and set aside.
Heat olive oil in a large skillet over medium heat, and add chopped onion and bell peppers. Cook just until onions and peppers are soft but not browned. Add salt, pepper, garlic, chili pepper and eggplants. Stir well, and cook 3 to 4 minutes more. Add raisins, vinegar and honey, reduce heat to medium-low and cook for 10 minutes. Add more salt, if needed.
Remove from heat, and cool completely. Just before serving, stir in chopped parsley, and serve cold or at room temperature.
MINTED CUCUMBER-TOMATO-ONION SALAD
This is from the July/August 2004 issue of Vegetarian Times, page 44. It begins, "Summer meals are filled with these three main ingredients. This salad is especially refreshing because the mint gives the salad a clean taste. Don’’t bother peeling the cucumbers unless they are waxed." Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/minted-cucumber-tomato-onion-salad/.
Ingredients
4 large cucumbers
1 large Vidalia or other sweet onion
3 large vine-ripened tomatoes, preferably heirloom varieties
1/2 cup champagne vinegar or white vinegar
4 Tbs. granulated sugar
1/8 tsp. salt
1 Tbs. olive oil
2 heaping Tbs. freshly torn mint leaves
Preparation
Slice cucumbers into 1/3-inch-thick rounds, and put slices into a mixing bowl. Slice onion into 1/3-inch-thick wedges, and add to cucumbers. Core and slice tomatoes into 1/2-inch-thick wedges, and add to other vegetables.
Season generously with salt and pepper. Dissolve sugar in vinegar in a bowl, and add salt and olive oil. Whisk to combine, and pour over vegetables. Toss in mint, check seasonings and serve.
BLACK BEAN AND CORN SALAD
This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy
Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
BUSH’S® BEST BLACK BEAN SALAD
This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8
Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 can (15.25 oz) corn, drained
1 clove garlic, chopped
1 tsp cilantro
1/4 cup olive oil
4 Tbsp red wine vinegar
1 tsp lime juice
Salt and pepper to taste
Tortilla chips
Directions
In a small bowl, combine peppers, onion, corn, garlic and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.
Serve with tortilla chips.
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
CREAMY COLESLAW
This is from a Weight Watcher's emailing list from y-e-a-r-s ago. The recipe began, “Richly-flavored sesame oil and piquant cilantro add a distinctly Asian flavor to America's favorite side dish — lightened up.”
At the time it was posted, it had a points value of 1.
Servings: 4 (about 1 cup per serving); Preparation Time: 10 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
3/4 pound packaged coleslaw mix (shredded cabbage and carrots)
1 medium red onion(s), thinly sliced
1/2 cup fat-free mayonnaise
1 tsp dark sesame oil
1/8 tsp table salt, or to taste
2 Tbsp cilantro, fresh, chopped
1/8 tsp black pepper, or to taste
Directions
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve.
