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Seasonal Salads

lentil saladSalads don't have to be kept for summer meals. In fact, they are a healthy way to eat preserved veggies in the winter time, as well as to get your fill of lentils and beans. Try these three winter salads, then let your imagination loose. Many such salads are a meal in themselves, and are great for potlucks and buffets.

Corn Salad

This is a very quick and easy salad to prepare. Serves 4.
cup couscous
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
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
cup olive oil
cup wine vinegar
1 tsp. prepared mustard
2 tbsp. fresh basil, chopped
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, which is now out of print.

photo Eva Gruendemann/Shutterstock Images

 

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