14 August 2009

The Salad.

I find myself compulsively wanting to eat this salad. Like, hourly.

I made it twice while we were on vacation in California and I think it's the third time I've made it here at home. I love it.

The best part of this salad is the dressing. It is fresh and summery and I could pretty much make a gallon of it and pour it on every vegetable that I eat. Also...there's feta. I personally don't think there are many green salads out there that couldn't be improved upon by adding feta.

I've been giving the recipe to everybody I know so I figured I'd better just post it here for all of you so that I can move on with my life and have more time to make more of this salad.

Did I mention that I think this salad is really really good?

Black Bean Salad
Adapted from 101 Cookbooks

2 T. lime juice
1 T. White wine vinegar*
1 T. Honey
1/2 Jalapeno (seed and completely remove membrane)**
1/2 t. Kosher salt
1 small garlic clove***
1/2 t. Mustard
1/4 C. Extra Virgin Olive Oil

Combine all ingredients except the olive oil and blend in food processor, immersion blender, regular blender, Magic Bullet, you get it. Add olive oil and blend until everything comes together. Be sure to taste it and add more lime, salt, or honey if necessary. I usually end up adding more honey (because I'm sweet like that) and more lime because HOLY CRAP DOES ANYTHING EVER HAVE ENOUGH LIME NO IT DOES NOT.

Platter full of greens (I like Spring Mix because it looks fancy, but as you can see in the picture, any lettuce works just fine)
1 Can Black Beans (drained and rinsed)
Feta (as much as you want)
Sliced almonds (these are best toasted but it isn't necessary)

Assembly: (Do this right before you serve it!)
Coat lettuce with about 2/3 of the dressing and spread on platter. Coat the black beans with a generous splash of the leftover dressing and pour over the lettuce. Top with feta and almonds. If there is any dressing left over you can pour that over the top or hoard it in your fridge for your lunch the next day. (it will be a hard decision)

*You might not be like me and actually have about 10 different vinegars in your cupboard. If you don't then any mild tasting vinegar will work.

**I promise PROMISE that if you take out all the seeds and little white membrane that this will not be spicy. I've made this for people who do not like jalapeno spice and it wasn't spicy at all. Right Rachel? Right Gail?

***I've made this twice with no garlic and it is still great. I personally like the kick that the garlic gives it but be careful not to let it overpower.

I believe that does it for the footnotes.

Go. Make this. Trust me. Have I ever let you down?



Laurel said...

I ate this twice in California. It really is that good.

michelle said...

It looks delicious. And NO, there is never enough lime!

chitarita said...

Okay, I made this on Saturday, and I've been eating it ever since. I added chicken and sauteed mushrooms and onions to it to make a meal on Saturday, but by tonight I was just licking the dressing off of my fingers.

And, no. I'm not ashamed to admit that. And if you've tasted that dressing, you'd completely understand.

Kimberlee said...

At least you find yourself compulsively wanting to eat salad. Lately I have been compulsively wanting to eat ICE-CREAM. Like, hourly.

Jaime said...

Um, yeah, that's a really good thing you shared that recipe. I needed a new summer one to try. ;)

The Women's Colony said...

There are people without 10 vinegars?
This looks delicious--I'm definitely making it.--Jenn

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