black bean and sweet potato salad

serves 4

The dramatic color combination of sweet potatoes and black beans is outshone only by the fantastic flavors in this salad. With its nutty crunch of pecans and luscious lime and cumin dressing, this salad makes a great main dish lunch.

 

2 sweet potatoes, peeled and diced

1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed

½ cup chopped yellow bell pepper

⅓ cup chopped toasted pecans

¼ cup minced red onion

¼ cup minced celery

¼ cup chopped fresh cilantro or parsley

1 hot chile, seeded and minced (optional)

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

2 teaspoons agave nectar, or 1 teaspoon sugar

½ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon freshly ground black pepper

 

Steam the sweet potatoes over boiling water until just tender, about 15 minutes. While the potatoes are cooking, in a large bowl, combine the beans, bell pepper, pecans, onion, celery, cilantro, and chile, if using, and set aside.

 

In a small bowl, combine the oil, lime juice, agave, salt, cumin, coriander, and pepper. Pour the dressing over the salad. Add the sweet potatoes and toss gently to combine. Taste and adjust the seasonings. Serve at once, or cover and refrigerate until needed.

panzanella with grilled vegetables

serves 4

Grilling the vegetables transforms an otherwise everyday panzanella (a classic Italian bread salad) into one extraordinary experience. For a heartier salad that can be enjoyed as a main dish, add some cooked chickpeas.

 

1 clove garlic, minced

2 tablespoons red wine vinegar

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 tablespoons olive oil

½ pound day-old crusty Italian bread, thickly sliced

1 large red bell pepper, halved lengthwise

1 large red onion, thickly sliced

1 cup white mushrooms

3 large ripe tomatoes, thickly sliced

½ cup pitted kalamata olives, halved

2 teaspoons capers

¼ cup chopped fresh Italian parsley

¼ cup torn fresh basil leaves

 

In a small bowl, combine the garlic, vinegar, sugar, salt, and pepper. Whisk in the olive oil and blend until smooth. Set aside.

 

Lightly oil the grill and preheat until hot. Place the bread slices on the grill and grill until golden brown on both sides, turning once. Remove and set aside to cool. Arrange the bell pepper, onion, and mushrooms on the grill and grill the vegetables until slightly tender, turning once, about 10 minutes. Remove the vegetables from the grill and set aside. Arrange the tomato slices on the grill and grill until light grill marks appear, 2 minutes per side. Remove from the grill and set aside.

 

Cut the reserved bread and vegetables into bite-size pieces and combine in a large bowl. Add the olives, capers, parsley, and basil. Pour the reserved dressing onto the salad and toss to combine. Serve immediately.

burmese ginger salad

serves 4

This unusual salad is a spin-off of a hauntingly delicious Burmese salad made with hard-to-find fermented tea leaves. This version uses readily available pickled ginger but retains its exotic pedigree. Crispy fried garlic is available in Asian markets.

 

2 teaspoons toasted sesame oil

1 teaspoon finely minced hot chile

2 teaspoons soy sauce

½ cup finely chopped pickled ginger (see note)

1 tablespoon peanut oil

4 cloves garlic, cut into slivers, or 1 tablespoon crispy fried garlic

3½ cups finely shredded romaine lettuce

½ cup roasted peanuts, slightly crushed

⅓ cup sunflower seeds

1 tablespoon toasted sesame seeds

1 large ripe tomato, finely chopped

2 tablespoons freshly squeezed lemon or lime juice

Lemon or lime wedges, for garnish

 

Heat the sesame oil in a small pan over medium heat. Add the chile and cook, stirring occasionally, until slightly softened, 1 minute. Remove from the heat, and stir in the soy sauce and pickled ginger. Set aside.

 

Unless using crispy fried garlic, heat the peanut oil in a small skillet over medium heat. Add the garlic and cook, stirring, until golden brown. (Be careful not to burn.) Remove the garlic with a slotted spoon and set aside on paper towels.

 

Spread the lettuce on a large platter. Spoon the ginger mixture into the center of the lettuce, then surround with separate mounds of the peanuts, sunflower seeds, sesame seeds, tomato, and fried garlic. Drizzle with the lemon juice. Serve at once garnished with lemon wedges. Or, the salad ingredients may be combined in a bowl and tossed before serving.

 

note: Instead of pickled ginger, you may use fresh young ginger that should be sautéed along with the chile (instead of adding it afterward, as for the pickled ginger).

moroccan-spiced couscous tabbouleh

serves 4

This salad couldn’t be faster or more flavorful thanks to quick-cooking couscous and an array of Moroccan seasonings. Fresh vegetables and herbs provide the refreshing texture that tabbouleh is noted for, and the chickpeas offer added protein.

 

1 cup couscous

1 ripe tomato, chopped

¼ cup minced red onion

½ English cucumber, seeded and chopped

1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed

¼ cup chopped fresh mint leaves

¼ cup chopped fresh parsley

1 teaspoon ground coriander

1 teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon ground allspice or cinnamon

¼ teaspoon sugar

⅛ teaspoon cayenne

½ teaspoon salt

2 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

 

Bring 1 cup of salted water to a boil in a saucepan. Add the couscous, cover, and remove from the heat. Set aside for 10 minutes. Meanwhile, in a large bowl, combine the tomato, onion, cucumber, chickpeas, mint, and parsley. Set aside.

 

In a small bowl, combine the coriander, ginger, cumin, turmeric, allspice, sugar, cayenne, and salt. Add the lemon juice and olive oil and mix well. Add the reserved couscous to the vegetables and pour on the dressing. Toss gently to combine. Serve at once, or cover and refrigerate until needed.

soba slaw

serves 4

Chewy soba noodles provide the backdrop for this satisfying slaw, bursting with color, texture, and flavor. If you prefer a spicy slaw, add a teaspoon or so of sriracha sauce to give it some heat.

 

8 ounces soba noodles

3 cups finely shredded cabbage

1 cup grated carrot

3 scallions, minced

2 tablespoons chopped fresh cilantro or parsley

2 teaspoons grated fresh ginger

3 tablespoons rice vinegar

1½ tablespoons neutral vegetable oil

1½ tablespoons soy sauce

2 teaspoons toasted sesame oil

½ teaspoon sugar

Salt

2 tablespoons chopped peanuts

 

Cook the noodles in a pot of boiling salted water until tender. Drain and run under cold water, then transfer to a large bowl. Add the cabbage, carrot, scallions, cilantro, and ginger. Set aside.

 

In a small bowl, combine the vinegar, vegetable oil, soy sauce, sesame oil, sugar, and salt to taste. Stir until well blended.

 

Pour the dressing over the noodles and vegetables and toss gently to coat. Taste and adjust the seasoning. Sprinkle the peanuts on top. Serve at once, or cover and refrigerate until needed.

rainbow rotini salad

serves 4

This gorgeous salad with its intriguing combination of ingredients is an ideal candidate for a potluck—you’re guaranteed to get rave reviews and recipe requests. It also makes a wonderful main dish salad at home. For extra protein, toss in some home-cooked or canned chickpeas or white beans. If tricolor rotini is unavailable, use regular rotini or another bite-size pasta.

 

8 ounces tricolor rotini pasta

1 cup shredded red cabbage

1 cup shredded green cabbage

1 large carrot, shredded

½ red bell pepper, cut into thin strips

½ cup chopped celery

½ cup dried sweetened cranberries

½ cup pistachios

½ cup pitted kalamata olives, halved

3 tablespoons minced scallions

3 tablespoons chopped fresh parsley

3 tablespoons olive oil

1½ tablespoons white wine vinegar

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

 

Cook the rotini in a pot of boiling salted water until just tender. Drain, run under cold water, and transfer to a large bowl. Add the red cabbage, green cabbage, carrot, bell pepper, celery, cranberries, pistachios, olives, scallions, and parsley, and set aside. In a small bowl, combine the oil, vinegar, sugar, salt, and pepper, and mix well. Pour the dressing onto the salad, tossing well to coat and mix well. Taste and adjust the seasonings. Serve immediately, or cover and refrigerate until needed.