When the Radonsos came over for lunch last month, I made these super quick, fresh and delicious salads. This spicy chickpea salad doesn’t even require any cooking, just a bit of chopping and making a mess and you’re done. It’s a great little dish to bring to a picnic or backyard barbecue. 

As for the corn and black bean salad, all you have to do is pick up some delicious corn at your closest farmer’s market, slice it off the cobs for a quick saute, then toss with a can of rinsed black beans, a squeeze of lime, and salt and pepper. The original recipe called for a serrano chile, but I just added a jalapeno (who am I? Bobby Flay? I don’t know where to find a serrano chile!). I also ate this like a salsa, scooped up with some Fiesta Lime Rice Chips. I made both salads ahead of time, but added the avocado right before serving (it turns into a unappetizing gray-ish colour if it sits too long).

Check out my new placemats! Prior to this purchase I was using old Peoples and Entertainment Weeklys. I’ll be making tablescapes like Sandra Lee in no time!

Spicy Chickpea Salad

Source: Joy the Baker

Ingredients

Dressing

1 or 2 cloves of garlic, smashed and coarsely chopped

1/2 tsp coarse salt

heaping teaspoon whole grain mustard

1 tsp honey

2 tbsp red wine vinegar

1/4 cup olive oil

1/4 tsp red pepper flakes

salt to taste

Salad

2 cans chickpeas, drained and rinsed

1/4 cup finely diced red onion

1 jalapeno, seeded and minced

1/2 tsp lemon zest

juice from 1/2 lemon

1/3 cup roasted salted cashews or almonds

1 ripe avocado, diced

small handful flat parsley leaves, coarsely chopped

2 cups baby spinach leaves

Directions

  1. For dressing, in a medium bowl with a fork mash the garlic and salt until you get a paste (it doesn’t have to be perfect). Whisk in the mustard, honey, vinegar and red pepper flakes. While whisking, slowly stream in the olive oil until the dressing is thick and well blended.
  2. In a large bowl, toss together all salad ingredients. Add dressing and blend well.

If making in advance, leave out the avocado and spinach, then add right before serving.

Corn and Black Bean Salad

Source: Everyday Food July/August 2011

Ingredients

1 tsp vegetable oil

corn kernels cut off 3 ears corn

1 can black beans, rinsed and drained

1 jalapeno pepper, seeded and minced (original recipe used 1 tsp of minced serrano chile)

handful chopped cilantro (I left this out, it’s controversial)

1 tbsp lime juice

1/2 avocado, pitted, pelled, diced

coarse salt and freshly ground black pepper

Directions

  1. In a large nonstick skillet, heat 1 tsp vegetable oil over medium-hight heat. Add corn and cook, stirring occasionally until browned in spots, about 3 minutes.
  2. Transfer corn to a large bowl, and stir in everything else. Season with salt and pepper.

Once again, if making in advance, leave out the avocado then add right before serving.