Mango, Black Bean and Cauliflower “Rice” Salad

 

Since I have so much Cauliflower Rice on hand I was looking for recipes…and low and behold a frind comes by and brings me 2 mango’s!! Why?? I haven’t a clue. So I found this easy recipe at tastefulventure and had everything g on hand, so I made it !! It was quite good !! The sweetness of the mangos and then the squeeze of a full lime, for the dressing !! And it is sooo easy…well except for cutting the mango !! That is  for in itself!

INGREDIENTS

• 1 head of cauliflower chopped and put in food processor to rice consistency and THEN PUT IN MICROWAVE for about 4 mins and stir, and put in fridge to cool.
• 4-5 green onions chopped on an angle to look pretty
• a bunch of cilantro chopped (about 1/2 c or more depending on how much you like cilantro !!
• 1 TBS minced garlic
• kosher salt to taste..don’t be shy
• 1 large lime, juiced..(that means, squeezed)
• 1can Block beans drained & rinsed
• 1/4 c of red, OR orange OR whatever color pepper you have…I even used jalapeño…( or mix, it’s up to you !!)
• 1 mango peeled, cored and chopped !! And that, my friends requires that maybe you should google how to do it because it is a slippery son of a gun !!
• 12 grape tomatoes cut in half.

DIRECTIONS

Here is the Cauliflower cooked and cooled. I then added the green onions and the cilantro and jalapeño and stirred it up.

I then took the mangos, beans, orange peppers& tomatoes and arranged the ever so pretty so you would get the idea!!

Then I added the garlic and squeezed the lime all over it, added salt and stirred !! And this is how it ended up. Now mind you, this is half the recipe, seeing that it was only me, eating it!

I hope you enjoy it..!!

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Jicama Salad so Simple

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

The Avocado…Good Enough to Stand Alone

A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

• 1 lg shallot, sliced thin
• 2 TBS red wine vinegar
• 1 TBS minced garlic from jar or 1 garlic clove, minced
• ½ tsp mayonnaise
• Salt & pepper
• 5 TBS Extra Virgin Olive Oil
• 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
• 12 ounces cherry tomatoes, quartered (red & gold are perfect)
• 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
• ½ c chopped “fresh” basil
• 3 oz feta cheese (optional)

DIRECTIONS:

1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!

Fingerling Potato Salad

Ingredients

• 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
• 1 tablespoon kosher salt plus more for seasoning
• 5 tablespoons (or more) extra-virgin olive oil, divided
• 1 tablespoons brown mustard seeds
• 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
• 1 tablespoon (or more) white wine vinegar
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Preparation

• Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Could this Chicken Salad be any easier???????

Chicken Salad Wraps In Minutes

(this served 2 of us for lunch!)

Preparation start to finish: 20 minutes!!!

INGREDIENTS:

• 1 cup diced rotisserie chicken
• ¼ c thinly sliced celery
• 2 green onions chopped thinly
• ½ apple (any kind you want) chopped
• ¼ c shredded carrots (in the bag already shredded)
• 2 TBS toasted sliced almonds
• 1 TBS chives, chopped
• ½ c mayonnaise
• Salt & Pepper to taste..and any other seasoning you want!
• 2 flour tortillas
• Sliced avocado, tomato or anything else you want!

DIRECTIONS:

1. Put first 8 ingredients in a bowl, stir it up, add seasoning to taste…more mayo if you need it.  (very difficult, is it not??)
2. Put tortillas in damp paper towel and microwave for 15 seconds.
3. Take chicken salad mixture, put in middle of tortilla and roll.  Serve with some sliced tomato or avocado, or whatever you have on hand!!!

ENJOY!!!