Recipe #81: Three Bean Salad with Quinoa

Three Bean Salad with Quinoa
From Whole Foods

1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
1/4 cup 365 Everyday Value Organic Italian Dressing
1 teaspoon dried tarragon

Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

Recipe #74: Corn and Black Bean Salad with Basil-Lime Vinaigrette

This salad goes very well with grilled meat, like Ina Garten’s tequila lime chicken (previous recipe). The flavor is very refreshing and unique. I didn't even bother grilling the corn; I just thawed frozen corn.

Corn and Black Bean Salad with Basil-Lime Vinaigrette
From Food Network’s Giada DeLaurentiis


Salad:

* 2 ears fresh corn or 1 cup frozen corn, thawed
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can garbanzo beans, drained and rinsed
* 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
* 1 mango, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:

* 2 limes, zested and juiced
* 2 tablespoons balsamic vinegar
* 1/2 cup chopped fresh basil leaves
* 1 teaspoon ground cumin
* 1/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Cooking with Becky!- Part II

Recipe #71: Salad with Warm Goat Cheese
From Food Network’s Barefoot Contessa

* 1 (11-ounce) log plain or herbed Montrachet
* 2 extra-large egg whites, beaten with 1 tablespoon water
* Fresh white bread crumbs

For the dressing:

* 2 tablespoons good cider vinegar
* 2 tablespoons good Champagne vinegar
* Pinch sugar
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 extra-large egg yolk
* 1 cup good olive oil
* Enough mixed salad greens for 6 servings
* Olive oil and unsalted butter, for frying


Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.