Summer Salad Supper by Barb Jarmoska of Freshlife

Note: My friend Barb gave me permission to reprint this luscious recipe. Her website for the store is www.freshlife.com.  Below the recipe are my variations. es

Barb writes: On a hot summer’s eve, my favorite supper is a big, fresh, garden salad topped with a protein source such as eggs, fish, poultry, or beans. Right now in the Freshlife produce case, you’ll find an assortment of wonderfully fresh and tender, naturally raised lettuce from Pine Run Farm. The recipe below blends the aromatic spices of the middle east with crunchy veggies and sweet black beans. Try this delightful greens and beans combo and enjoy! (Recipe yields 6 – 8 servings)

I used organic black beans from Eden foods, which have no BPA in the lining. es

 

BLACK BEAN SALAD

Place in large bowl and toss to mix:

  • 5 cups cooked black beans
  • 2 large garlic cloves, minced
  • 2 large green, yellow or red peppers, chopped
  • 2 sweet onions, chopped
  • 2-3 stalks celery, chopped

Whisk or blend together:

  • 1/2 cup olive oil
  • 1/2 cup lemon or lime juice (lime is best)
  • 2-3 tsp ground coriander, or to taste
  • 2-3 tsp ground cumin, or to taste
  • 1/4 cup fresh cilantro or parsley
  • 1/2 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt, or to taste

Pour dressing over veggies and mix well; serve atop a fresh garden salad.


Here’s my salad using different veggies from Barb’s,over lettuce & topped with pea shoots. It was delicious, especially her dressing. Great for lunch, too. Thanx, Barb!

Ellen Sue’s Variation: Because I am currently not eating nightshades (tomatoes, white potatoes and peppers), I am substituting grated yellow summer squash, zucchini, and carrots. Also, I have eliminated cayenne pepper (part of the nightshade family) and substituted ginger, plus white pepper. If you are serving only 3 or 4 people, cut the recipe in half.

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