I saw this picture and thought one of you MUST have a recipe for this kind of salad. I can't see everything that's in it very clearly, but my guess is: tomatoes, red onion, looks like strawberries, garbanzo beans.,, Does anyone make something like this and could share?
It's so small I don't see strawberries. The first thing I think is "3-Bean Salad" updated.
Does this hat make my butt look big?
This looks like a salad I make all the time. I don't follow a recipe, but it's pretty simple to prepare and very forgiving. What you think are strawberries are probably chopped red bell pepper.
In a large salad bowl, add:
1 can chickpeas(garbanzos) drained and rinsed
1 c. chopped tomatoes
1 large stalk celery, chopped
1/3 c. finely chopped red onion
1/3 c. chopped red bell pepper
1 small cucumber, peeled, seeded and chopped
chopped fresh basil
chopped Italian leaf parsley
Vinaigrette: olive oil, red wine vinegar, 1 small clove garlic crushed, dijon mustard, dried or fresh chopped oregano, salt and pepper
Mix vinaigrette and pour over vegetables. Cover and let chill for several hours for flavors to develop. Let come to temperature on counter serving.
Options: add chopped cooked roasted chicken or canned tuna, cooked shrimp or crumbled feta cheese.
If it's a bean salad you're looking for, I made one yesterday that's called Mississippi Caviar.
1 can corn
1 can black beans
1 can black eye peas
1 diced med. gr. bell pepper
1 diced med. onion ( I used 3 diced green scallions)
3 tablesoons minced cloves of garlic
2 seeded and chopped tomato
1 jalepeno pepper diced (or to your taste)
1 teaspoon Italian seasoning
1 7oz packet of dry Italian dressing
1/2 cup olive oil
1/2 vinegar (I used apple cider but red wine would work too.I wouldn't use basalmic)
1/2 cup chopped cilantro
Mix it all together and let marinate for an hr. Overnite is best.This message has been edited. Last edited by: Jo-CT,
You can substitute any vegetable or combination of vegetables for the canned vegetables in the bean salad!
Does this hat make my butt look big?
Yep, it is virtually the same. Chickpea salad, which I have been making for many years, is very versatile and can accommodate a lot of fresh vegetables. The next time I make it I think I will add some nice kalamata olives and also some chopped spinach for variety.
PS I like Goya brand chickpeas the best.
My guess for those black things in the bowl is black beans.
OMG bozie and aychi, you guys are the best!
I saw this pictured for a cooking class in Milford, MI on a recent LivingSocial offer.
achi: could you give me some approximation for the dressing?
p.s. Had to laugh at myself for thinking those red things with green at the top were strawberries. You guys probably had a good laugh, too!
So glad you posted the recipe, cuz I would have had to find an interpreter otherwise. Thank you both again. It looks so yummy!!!!This message has been edited. Last edited by: nance425,
Nance, I never measure ingredients, but I understand that a ratio of 3:1 oil to vinegar is supposed to be the magic formula for vinaigrette. I would experiment to see what tastes best to you.
If you like extra tang, add fresh-squeezed lemon to the oil and vinegar.
You cannot go wrong with Ina Garten's basic vinaigrette recipe: http://www.foodnetwork.com/rec...ad-recipe/index.html
Thanks, Acychi. I'm trying to like vinaigrettes a little more since they are healthier. Thanks for Ina's recipe link and for your tips.
I planted some oregano in a pot last week so I can use more fresh herbs. I really don't cook with the fresh that much. How much would you use for this salad? In there a general rule for how much fresh to use in recipes?
That looks yummy! I love garbanzo so I'll have to try these variations for dinners.
For fresh herbs, the best way is to do it to personal taste. Start sparingly and adjust. Oregano can be strong, so a little goes a long way.
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