Corn Salad
This is a very quick and easy salad to prepare. Serves 4.
¼ cup couscous
¼ cup boiling water
2 cups corn kernels (fresh or thawed)
2 tbsp. hot peppers, chopped
1 tsp. oil
ground black pepper to taste
1) Measure couscous into medium salad bowl. Pour boiling water over
couscous, and let
stand, covered, for 5 minutes. (Add more water if necessary.)
2) Add all other ingredients, and stir. Serve at room temperature, or slightly chilled.
Lentil Salad
This salad serves 6 as a side dish. Keeps well in the refrigerator for up to a week.
1 cup dried green lentils
water (enough to cover lentils)
1 tsp. fresh basil or parsley, chopped
1 tbsp. fresh mint, chopped
1 tsp. fresh chives, chopped
¼ cup olive oil
juice from 1 lemon
1 cup fresh, shelled green peas
1 large tomato, chopped
3 tbsp. yogurt or tofu mayo
freshly ground black pepper to taste
1) Simmer lentils in enough water to cover for 20 minutes or until soft. Drain.
2) In a small bowl, mix herbs with oil and lemon juice. Add to lentils, along with peas
and tomatoes. Toss.
4) Grate pepper over the top. Let cool to room temperature.
5) Serve with a dollop of yogurt or tofu mayo.
Groovy Garbanzos
This salad serves 6 as a side dish.
2 cups chick peas (garbanzo beans)
1 onion, chopped
½ cup olive oil
¼ cup wine vinegar
1 tsp. prepared mustard
2 tbsp. fresh basil, chopped
¼ cup fresh parsley, chopped
1) Soak chick peas overnight in enough water to cover.
2) Place in a saucepan, adding more water if needed to cover. Bring to a boil and simmer
until chick peas can be squished between two fingers. Replace water as needed. Drain.
3) Place chick peas in a large serving bowl. Fold in onion.
4) Combine olive oil, vinegar, mustard and basil in a jar and shake well. Pour over warm
chick peas; sprinkle with chopped parsley.
These recipes first appeared in The
Natural Life Cookbook - Simple Recipes for Healthy Living.
