Tag: salad

Goya Four Bean Salad

I made this to bring to an Independence Day Party. Simple. Delicious. Ingredients 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed 1 can (15.5 oz.) GOYA® Cannellini Beans, drained and rinsed 1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed 1 can (15.5 oz) GOYA® Pinto Beans, drained and rinsed 1 medium red onion, finely chopped (about…

Greek-Style Watermelon Salad

A new favorite! Perfect for summer picnics! Quoting Mark Bittman, The New York Times/Cooking: It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of…

Israeli Couscous, Bean and Tomato Salad

Simply delicious. Quoting Martha Rose Shulman writing in The New York Times/Cooking: Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I’ve been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad…

Lemon Potato Salad with Mint

This is so simple to prepare and it is simply delicious! Quoting food writer and cookbook author–and staff reporter for the New York Times Food section, Melissa Clark: “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick.…

Watermelon Chaat

Cool salad for a hot summer’s day. So refreshing! I found this recipe in the New York Times. The reporter writes: “This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You…

Roasted Beet, Pistachio and Pear Salad

Delicious!!! Ingredients 2 beets (about 3/4 pound) 1 cup diced Asian pear or ripe pear 1/4 cup diced celery 2 tablespoons chopped pistachios 3 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon brown sugar 1/4 teaspoon black pepper Dash of salt Dash of ground red pepper 2 curly leaf lettuce leaves (optional) Preparation Preheat oven to 425°. Leave root…