Black-Eyed Pea and Soybean Salad with Lime and Avocado

It’s hard to stop eating this simple salad


I saw a recipe recently – the first-place winner in the Vegetarian Times Reader Recipe contest – that inspired me to make this salad for lunch yesterday. It was delicious! This is a recipe to satisfy any number of your vegan, high-fiber, low-carb, low-fat desires. My only problem is that I wanted to eat the whole bowl myself.

Black-Eyed Pea and Soybean Salad with Lime and Avocado
adapted from Greens (aka Vegetarian Times) magazine October 2007

makes 6 servings
1 (14-ounce) can black-eyed peas, rinsed and drained
1 (14-ounce) can soybeans, rinsed and drained
1 green bell pepper, chopped
1 avocado, diced
1 small tomato, diced
1/4 cup chopped fresh cilantro
1/4 cup finely chopped shallot or red onion
1 serrano chile pepper, finely chopped (You could use a jalapeno, but I love serranos because they have a dependable heat level, unlike jalapenos which are sometimes very bland)
1 small garlic clove, finely chopped
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon low-sodium teriyaki sauce
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

1. In a large bowl, layer the peas, beans, bell pepper, avocado, tomato, cilantro, shallot, chile pepper and garlic.

2. Whisk together the lime juice, oil, vinegar, teriyaki, sugar, salt and cayenne in a small bowl.
Pour dressing over the bean mixture and toss gently to avoid smashing the avocado.

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Copyright (c) 2007 FamilyStyle Food

Mediterranean Barley Salad with Roasted Eggplant

A hearty salad full of Mediterranean flavor

This salad recipe is one of those that gets passed around from friends to potlucks and back again – a keeper. I first made it to bring to a picnic dinner at my neighbor B’s house last Labor Day. I think it went over well; she’s made it multiple times since then and is doing her best to spread the love around the neighborhood. She’s good at that.

The basic recipe came out of this one from Gourmet.

I omitted the zucchini and olives from the original (I’m not a fan of either) and substituted cherry tomatoes, which lend their own sweet roasty, juices to the tender eggplant and toothsome barley. This is easily made vegetarian-friendly by using vegetable broth or water instead of chicken broth.

Make it once and pass it around…

Mediterranean Barley Salad with Roasted Eggplant
makes 8 side-dish servings

1 1/2 pounds eggplant, diced
4 cups cherry tomatoes
1/2 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup chopped green onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 1/4 cups pearl barley
2 1/2 – 3 cups chicken or vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon sugar
1/2 cup thinly sliced red onion, soaked in cold water 10 minutes; drained
1/2 cup chopped fresh mint
6 ounces crumbled feta cheese

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large shallow (1-inch-deep) baking pan. Repeat with tomatoes on a second pan. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until eggplant is golden brown and tender and tomatoes are brown and wrinkled, 20 to 25 minutes total.

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer barley to baking pan with roasted tomatoes and spread to quickly cool, uncovered, about 20 minutes.

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley and tomatoes, eggplant, onion and mint to bowl with dressing and toss until combined well.

Sprinkle cheese over the salad and serve.

Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

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Farm Fresh Summer Tomato Salad

Simplicity in a bowl – fresh ripe tomatoes
After a just one week here in Maine, I’m reveling in the peak of summer produce – what could be better? 

The weekly bounty

My Missouri friend Alanna (of A Veggie Venture), and Stephen Cooks, have been maintaining a virtual relationship with the folks at Wolf Pine Farm, a community-supported farm in southern Maine. In a simple twist of fate, it happens to be the very same CSA that my sister and brother-in-law belong to, and is always at the top of my list of places to visit during our annual summer trips.

As I helped L gather her weekly share, I couldn’t help thinking that summer is almost over – all the more reason to savor the simple, fleeting pleasures of sweet summer tomatoes.

Simple Summer Tomato Salad

Fresh tomatoes, in a a variety of colors and sizes
Extra-virgin olive oil, the best you can find
Salt
Finely sliced red onion, optional 

Serve the tomatoes in a bowl, drizzled with olive oil and seasoned with salt. Stir in some sliced onions, if you’re feeling adventurous.

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Copyright (c) 2007 FamilyStyle Food