Mexican Bean and Pasta Salad

This is a recipe that I developed while living on our boat in Mexico. I began with a great recipe for Bean Salad that had given me 30 years or so ago and I decided to try to "spice it up" just a little. When I make it I seem to just put it all in a bowl and mix it up so I never wrote down any amounts. I will take a stab at the amounts here but please experiment for your own tastes.


For the dressing mix together the following in a large bowl and stir well to dissolve the sugar.
1/2 C. Salad Oil
1/2 C. Vinegar (white or cider work well)
3/4 C. Sugar
1/2 tsp salt, pepper
1-2 tsp Cumin depending on taste

To the dressing add the following -
1 can Black Beans drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Garbanzo Beans drained and rinsed
10 - 16 oz Salad pasta or Elbow Macaroni, cooked, drained and rinsed with cold water
2-3 stalks of celery, chopped
1 Green Bell Pepper, chopped fine
1 cup Cilantro (picked from the stems, washed and dried)
4-5 Roma (Plum) tomatoes chopped

Mix it all together and refrigerate for at least 2 hours to allow the flavors to meld. You can leave out an item here and there or make substitutions but the cumin, tomato and cilantro are must haves.

Parmesan, Walnut and Arugula Baskets

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009

BASKETS:

1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts

SALAD:

4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper

BASKETS

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.

SALAD

In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Check Lucy's other blog: Southern Flavor Zone

Minted Cucumber Salad by Suzie

We had Chicken Tikka again last night and this time I used a different cucumber salad. There are so many ways to make it. This one disappeared so fast it was amazing - almost as fast as the chicken - which is my family favorite.

• 2 cucumbers
• 1/2 tsp. salt
• 1 cup plain yogurt
• 1 T. olive oil
• 2 tsp. white vinegar
• 2 T. chopped fresh mint

1. Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Chop into small 1/2 inch cubes. Lay on paper towels to drain; sprinkle with salt.
2. Pat the cucumbers dry.
3. Combine the yogurt, oil, vinegar, and mint in a bowl and blend thoroughly.
4. Add the cucumber chunks and mix.
5. Add a couple of mint sprigs to the top as decoration.

Tabouli Salad by Suzie

• 1 cup couscous or bulgar wheat
• 3 T. olive oil
• 1 T. lime juice
• 3 cloves garlic, minced
• 1 - 1 1/2 cups parsley, chopped
• 2 stalks celery, chopped
• 3 roma tomatoes, seeded and chopped
• 2 T. raw sunflower seeds

1. Cook couscous or bulgar wheat according to package directions to net 2 cups cooked. Cool.
2. Add the olive oil and the lime juice and mix well.
3. Add remaining ingredients, mix and chill before serving.

Cucumber Salad by Suzie

We did another eastern dinner last weekend as everyone loves it so much. I made a Date Chutney and a different Cucumber Salad this time and also whipped up some pork curry to go with the Chicken Tikka. I will make some notes on the pork curry soon - it isn't really a recipe. A friend of mine used to call this method "Dump and Hope" and with curries - that is so easy! Here is the Cucumber Salad. This goes with everything - from Curries to Hamburgers!

• 2 - 3 cucumbers, peeled, seeded and thinly sliced
• 1 small white onion, sliced
• 1 tsp salt
• 1 cup white wine vinegar
• 1/2 cup water
• 3/4 cup sugar
• 1 T. dried dill

1. Toss together the cucumbers and onion in a colander. Sprinkle with salt and set aside to drain.
2. Combine the vinegar, water and sugar in a saucepan over medium-high heat.
3. Bring to a boil and pour over the drained cucumbers and onions.
4. Stir in the dill, cover and refrigerate until cold.
5. You can serve this a room temperature but allow the cucumbers to marinate at least 1 hour.

Cucumber Riata by Suzie

There are many recipes for cucumber salad. This is my favorite! I found it in a cookbook loaned to me by a friend years ago. The cumin and mustard seed give it a whole new twist and make it a perfect accompaniment to spicy eastern foods. Enjoy!


3 large cucumbers
1 tsp salt
1 cup cream
Juice of one lime
1 1/2 T white vinegar
1/3 cup chopped cilantro
1 tsp dill weed
1 tsp. cumin seed
1 tsp mustard seed

Peel, seed and dice the cucumbers. Place them in a colander, sprinkle with the salt and set aside to drain for at least 30 minutes.
In a small skillet over medium heat, toast the seeds until golden, stirring or shaking the pan constantly.
Mix the cream, lime juice, vinegar, cilantro, dill, and seeds in a bowl.
Add the cucumbers and chill in the refrigerator before serving.