Wednesday, June 25, 2008
My favourite kind of salad to make and eat is the kind that takes just a few minutes' worth of chopping and mixing and will then keep in the fridge for a while. Both these recipes make a pile of salad, enough for a meal with 4-5 guests or to have on hand for a few days' worth of refreshment for the singles.
This white bean and tomato salad I've been trying to blog for a week and a half; I've made it three times but guests and roommates keep devouring the salad before I can get a picture. Use two cups cooked white beans, about the same amount of tomatos cut the same size as the beans, half a bunch of chopped cilantro, half a cup of lemon juice, half a cup of olive oil, 1 tsp of crushed garlic, and 1 tsp of salt. Mix together and let sit til next day.
The soybean salad I first made as part of the potato salad, and was good enough to make again for its own sake. Steam one and a half pounds shelled fresh soybeans, meanwhile mixing together 2/3 cup white wine vinegar, 1/2 cup olive oil, 1 tbs dried oregano, and 2/3 tsp of salt. Pour dressing over hot soybeans and mix together, then store in fridge. You can eat the salad as soon as the beans have cooled off but it is better the next day.