To the rescue: make ahead of time and let marinate. May be doubled or tripled.
Black and White Bean Salad (Yield: 8–10 servings)
2 cans drained black beans (you can be pure and start with dried beans)
2 cans drained small white beans ( ditto)
1 can drained corn, 14 oz. frozen corn (or cook fresh corn and scrape, scrape, scrape)
1 C finely diced red onion
1 C chopped red pepper
2 C. Cumin Vinaigrette (I use 1½). Use whisk for all mixing. Add extra-virgin olive oil last.
¼ C cider vinegar and ¼ C fresh lime juice
1 T dijon mustard
1 t freshly minced garic
¼ cup fresh cilantro (the vital ingredient)
1½ C EVOO, cumin and curry to taste
Salt and pepper to taste. (Kosher and ground).
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Prepare quinoa ahead of time. Add some chopped walnuts, dried cranberries, watercress and a light vinaigrette
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1 (8 ounce) 100% whole grain soba noodles or whote wheat thin spaghetti
2 cups snow peas, strings removed
2 tablespoons roasted, unsalted, unsweetened smooth peanut butter or almond butter
2 tablespoons rice vinegar
1 tablespoon reduced sodium tamari
1 tablespoon sesame tahini
1/8 teaspoon crushed red chile flakes
1½ cup shredded carrots
1 red bell pepper, thinly sliced
1 cup sliced green onions
3 tablespoons toasted sesame seeds
Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly.
Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.
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