Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [22]
Tomato and Cannellini Salad
Toss 2 to 3 cups diced (½ inch) ripe tomatoes with 1 can (15–16 ounces) cannellini, rinsed and drained, ½ cup chopped fennel or celery, ½ cup chopped sweet onion, ¼ cup torn fresh basil leaves, 2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar and ½ teaspoon coarse salt.
Tomato, Corn and Cilantro Salad
Toss 2 to 3 cups firm, ripe tomato wedges with 1 cup fresh raw corn kernels, ¼ cup coarsely chopped fresh cilantro, 2 tablespoons extravirgin olive oil, 2 tablespoons fresh lime juice, 1 grated garlic clove, 1 teaspoon finely chopped seeded jalapeño pepper and ½ teaspoon coarse salt.
Chopped Tomato, Celery and Kalamata Olive Salad
Toss 2 to 3 cups cubed firm, ripe tomatoes, ½ cup sliced (½ inch) celery, ¼ cup chopped pitted Kalamata or cracked Sicilian green olives, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped celery leaves, 1 grated garlic clove, ½ teaspoon coarse salt, a pinch of dried oregano and a generous grinding of black pepper. Taste, and if the salad needs a kick, splash on 1 tablespoon fresh lime juice or mild fruit wine vinegar.
OTHER SALADS
Warm New Potato Salad with White Wine and Scallions
Cook 1½ pounds quartered or halved small new red potatoes until tender. Drain, and while the potatoes are still hot, toss in a bowl with ½ cup dry white wine, ¼ cup extra-virgin olive oil, ½ cup thin-sliced scallions (white and green parts), 1 teaspoon coarse salt and a generous grinding of black pepper. The potatoes will absorb the wine and olive oil as they stand. Serve warm or at room temperature.
Chickpea Salad with Celery, Lemon and Herbs
Rinse and drain 1 can (15–16 ounces) chickpeas, spread on a folded towel and blot dry. Toss the chickpeas with ½ cup each chopped (about the size of a chickpea) celery and red onion, ¼ cup chopped celery leaves, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice and 1 tablespoon each finely chopped fresh Italian parsley, oregano, dill, mint, or basil or any combination of fresh herbs to equal ¼ cup. Season with ½ teaspoon coarse salt and a generous grinding of black pepper. Add 2 cups shredded romaine leaves, mixed salad greens or torn crinkly spinach leaves and toss to combine.
Black Bean and Mango Salad
Rinse and drain 1 can (15–16 ounces) black beans and toss with 1 mango, diced, ¼ cup sliced scallions (white and green parts) or chopped red onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice and 1 teaspoon finely chopped seeded jalapeño pepper. Season with ¼ teaspoon coarse salt and a generous grinding of black pepper.
CONFETTI GRAIN SALADS
Leftover cooked grains make great quick salads. To 2 to 3 cups cooked rice, quinoa, bulgur, couscous, farro (see [>]) or other grain, add 1 to 2 cups chopped vegetables. Select a maximum of 3 or 4 from the following, mixing and matching according to the season and compatibility: raw corn kernels, thawed frozen or cooked fresh peas, cooked and cooled frozen shelled edamame (green soybeans), chopped carrot, red, yellow or green bell pepper, red onion, scallions (white and green parts), celery, fennel, cucumbers and any number of other vegetables. Add ¼ to ½ cup chopped toasted nuts, seeds or raisins or snipped dried fruit.
Brown Rice, Scallion and Peanut Salad
Combine 2 to 3 cups cooked brown rice, ½ cup thin-sliced scallions (white and green parts), ½ cup chopped carrot and ½ cup chopped dry-roasted unsalted peanuts. Toss with Japanese Rice Vinaigrette with Ginger ([>]). Top with chopped fresh cilantro or dill.
Arborio Rice, Green Pea and Toasted Pine Nut Salad
Combine 2 to 3 cups freshly cooked warm Arborio rice, 1 cup thawed frozen green peas and ¼