White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.

Summer Quinoa Salad

1 1/2 cups quinoa
1/2 cup pine nuts
1 large cucumber, peeled and finely diced
3  tomatoes, finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup olive oil
feta cheese
3 Tbs. lemon juice
2 tsp. grated lemon zest

1. Bring 2 qt. salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small "tails" bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Lentil Salad - Alice Waters (oh how i love thee!)

Alice Waters’ “The Art of Simple Food”
Serves 4

• 1 cup lentils
• 1 tablespoon red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot
• 3 tablespoon chopped parsley

1. Sort and rinse lentils. Place them in a large saucepan, cover them with water by 3 inches, and bring to a boil. Turn down to a simmer, and cook until tender, about 30 minutes. Drain, and reserve 1/2 cup cooking liquid.

2. Transfer the lentils to a large bowl, and toss them with vinegar, salt and pepper. Let it sit for 5 minutes. Taste and add more salt and vinegar, if needed.

3. Add olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry, add some of the reserved cooking liquid.

Variations:
•1/2 diced cucumber
•1 or 2 seeded tomatoes, diced
•Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.
•Garnish with 1/2 cup crumbled goat or feta cheese.
•Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.
•Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.

Multi Bean Salad

Get your protein, cholesterol-lowering fiber, iron fix here!

1/4 cup extra virgin olive oil
1 tbspn lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
dash of maple syrup or honey
2 Tbspn minced fresh thyme (or 2-3 teaspoons dried)
pinch of sea salt
black pepper to taste
1 1/2 cups cooked (or canned) garbanzo and/or cannellini and/or adzuki and/or kidney beans, and/or edamame (pick some different colors to mix together, this recipe calls for 4 1/2 cups beans, if you choose to add more, be sure to add more of all other ingrediants, so it is not dry)
1 cup (about 1/2 onion) finely chopped red onion
2 shallots, finely chopped
2 green onions, finely chopped
3 sticks of celery, sliced thin on vertical
1/2 cup fresh parsley, chopped
1/4 cup cilantro and/or chives
1/4 lb. green beans

Mix together the olive oil, lemon juice, vinegar, mustard, sweetener, thyme, salt & pepper
In a separate bowl, mix all of the beans, red onion, shallots, green onions, celery, parsley and cilantro. 
Pour liquid over the beans, toss lightly
Remove stems of the green beans, vertically cut into small pieces, add to lightly salted boiling water adn blanch for 2-3 minutes, until tender and bright green.  Drain and run under cold water to stop the cooking and maintain the color.
Add green beans to salad, more salt & pepper if you like.
Serve at room temp or chilled on a bed of lettuce or by itself

Spicy Thai Green Papaya Salad

* 1/2 cup fresh lime juice
* 3 tablespoons plus 1 teaspoon Thai fish sauce
* 1/4 cup minced shallot
* 3 Thai bird chiles or Serrano chiles, seeded and finely chopped
* 3 tablespoons coconut-palm sugar or golden cane sugar
* 1 1/2 teaspoons minced garlic
* 2 medium-large green papayas, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds)
* 2 carrots, peeled and shredded or julienned
* 2 tablespoons chiffonade fresh mint leaves
* 1 tablespoon chopped fresh cilantro leaves, plus 1/3 cup leaves, for garnish
* 1/2 cup finely chopped peanuts, for garnish

Directions

In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.

Combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.

Spinach-Quinoa Salad with Cherries and Almonds

Serves 6
1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries or cranberries or raisins
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

3. Remove from heat and cool, covered, in pot.

4. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.

5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Ginger & Sesame Tofu Salad

Vinaigrette
4 Tbs. low-sodium soy sauce
3 Tbs. mirin
2 Tbs. seasoned rice vinegar
1/2 tsp. toasted sesame oil
1/4 tsp. chili oil
2 tsp. grated ginger
3 Tbs. toasted sesame seeds

Tofu Salad
20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
2 green onions, minced (1/4 cup)
veggies! broccoli, Peas, edamame, cucs, tomatoes, avo etc, whatever sounds good

You can do a real salad type or choose your veggies more like a stirfry selection and pour over rice

Mix the vinaigrette and then pour over salad right before serving...enjoy :)

Hijiki Seaweed Salad with Carrots

1 cup dried hijiki seaweed
1 tablespoon Soy Sauce or tamari
1 tablespoon dark sesame oil
2 tablespoon slivered/shredded ginger
3 carrots, julienned
block of tofu, cubed
edamame/soy beans
pinch or two of salt (to taste, or more soy sauce)
rice vinegar or mirin
Toasted sesame seeds

-Cover the hijiki with water and soak for 15 minutes. Drain, then put in a saucepan, cover with fresh water to cover and add the soy sauce. Bring to a boil, simmer for 15 minutes, then drain again.

-Heat oil or a bit of water in a wide skillet over high heat. Add the ginger, soy beans and carrots, tofu and stir-fry until the carrots become soft, about 2 minutes or so. Add the seaweed and cook five minutes more, tossing frequently. Add a bit more soy sauce and let it cook off. Taste and season with salt and or soy sauce. If it is too dry, sometimes I add a bit of toasted rice vinegar or mirin. Garnish with toasted sesame seeds.

Grilled Scallops & Rainbow Peppers over Wilted Greens in a Fresh Cilantro Dressing

from Nina Simonds Cookbook - "Spoonful of Ginger"

Scallops
* 1½ pounds sea scallops, rinsed and drained

Ginger Marinade
* 2 tablespoons rice wine or sake
* 2 tablespoons soy sauce
* 1 tablespoon minced fresh ginger
* 1 teaspoon toasted sesame oil

* 1 red bell pepper, cored, seeded, and cut into 1½-inch squares
* 1 yellow pepper, cored, seeded, and cut into 1½-inch squares
* 1 orange pepper, cored, seeded, and cut into 1½-inch squares

Cilantro Dressing

* 1/3 cup soy sauce
* ¼ cup clear rice vinegar
* 2 tablespoons toasted sesame oil
* 1½ tablespoons sugar
* 1½ tablespoons rice wine or sake
* 1/3 cup chopped fresh cilantro, leaves only
* 1 pound snow pea shoots, tender spinach, or other baby greens, rinsed and drained
* 2 teaspoons canola or corn oil
* 1½ tablespoons minced garlic
* 2 tablespoons rice wine or sake
* 1 teaspoon salt

Directions
-6 to 8 10-inch bamboo or metal skewers (if bamboo, soaked in cold water to cover for 1 hour)
-Put the scallops in a bowl. Mix the Ginger Marinade ingredients and pour them over the scallops, tossing lightly to coat. Cover with plastic wrap, and let the scallops sit at least 30 minutes. Alternately thread the peppers and the scallops onto the bamboo skewers, starting and ending with the peppers. Brush the scallops and peppers with the marinade.
-Mix the Cilantro Dressing ingredients in a bowl. Trim the wilted or any hard stems from the snow pea shoots or baby greens and place near the stove. Pour the Cilantro Dressing into a serving container.
-Heat a wok or large skillet, add the oil, and heat until near smoking. Add the greens and garlic and toss lightly about 20 seconds, then add the rice wine and salt, and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green. Spoon the greens onto a serving platter and mound slightly so that the scallops can be arranged on top.
-Prepare a fire for grilling and arrange the skewers of scallops and peppers about 3 inches from the source of heat. Broil or grill about 3 to 4 minutes on each side, turning once and brushing with the marinade. Arrange the cooked scallops and peppers over the wilted greens, leaving them on the skewers or removing them. Spoon the Cilantro Dressing on top or serve on the side. Serve warm.

Notes

Snow pea shoots and snow peas are sweet and neutral in nature, so they naturally complement many foods. They are reputed to reinforce the spleen and qi and promote the production of bodily fluids, thereby reducing thirst.

Cilantro is pungent and warming. Chinese doctors feel that it promotes blood circulation, and it is often prescribed internally and externally. Cilantro paste is often applied for easing the discomfort of chicken pox and measles.

Warm Garbanzo & Quinoa Salad

1 1/2 tsp chopped garlic
1 small zucchini, quartered and sliced
2 carrots, grated
1/2 c chopped red bell pepper
2 c canned garbanzo beans, rinsed and drained
1/2 c (packed) chopped scallions
2 Tbsp extra-virgin olive oil
3 Tbsp white-wine vinegar
1/4 tsp salt
1 c quinoa or couscous, cooked with vegetable broth according to package directions
4 c fresh baby spinach leaves, cleaned and dried

-Coat a sauté pan with olive oil and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.
-In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.
-Add scallion mixture and cooked quinoa to sauté pan; heat through.
-To serve, arrange 1 cup spinach on each of four plates and pile equal amounts of garbanzo bean mixture on top.

Asian Slaw

I have made this twice in the last week, soooo beautiful/good/quick/easy and most everything is in season! I changed it up quite a bit, here is what I liked...

Dressing/Sauce

* 1 (3-inch) piece ginger, grated fine
* 1/2 cup rice wine vinegar or seasoned rice vinegar (what i used)
* 1 tablespoon soy sauce
* 1 lime, juiced
* 2 tablespoons sesame oil
* 1/2 teaspoon ground black pepper
* toasted seasame seeds

Veggies (or any other you want to throw in...)

* 1/2 head Napa or Red cabbage, sliced thin
* 1 red bell pepper, julienne fine
* 1 yellow bell pepper, julienne fine
* 2 serrano chiles, minced fine (if you want it spicier)
* 1 large carrot, grated fine with a peeler
* 3 green onions, cut on the bias, all of white part and half of the green
* 2 tablespoons cilantro

Directions

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

White Bean Tuna Salad Recipe - Giada

* 2 cans tuna, packed in olive oil (I use whatever tuna I have)
* 2 cans cannelini white beans, drained and rinsed
* 1/3 cup small capers, nonpareil in brine, drained and rinsed
* 6 tablespoons red wine vinegar
* Sea salt and fresh ground black pepper
* 1 medium red onion, thinly sliced
* 1 1/2 cups cherry tomatoes
* 2 cups fresh arugula (or other greens)
* 6 fresh basil leaves

Directions

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

BLACK BEAN, CORN & AVACADO SALAD

-1 can black beans, rinsed and drained
-1 can Mexicorn, drained (I use fresh sweet white corn; 2-3 ears)
-1-2/3 cups chopped avocado
-1-1/4 cups chopped cucumber
-1-1/4 cups chopped tomatoes
-1/2 cup thinly sliced green onions (sweet or red onion is good too)
-1-1/4 small jalapeno pepper, seeded and chopped
-1-1/4 teaspoons lime juice

DRESSING:

-2.5 tablespoons cider vinegar (Sometimes I use rice vinegar instead)
-1 tablespoon and 3/4 teaspoon olive oil
-1-1/4 teaspoons ground cumin (or a bit less if you don't like strong cumin taste)
-3/4 teaspoon dried oregano
-1/4 teaspoon salt
-1/8 teaspoon pepper
-I throw in a bunch of cilantro and/or parsley too

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.