Basil, Orange, Edamame & Bean Salad
Serves 8-12
Even those who claim they don’t care for bean salad have been known to have seconds of this super simple salad. Although lima beans are a fitting option, I typically use edamame as the unexpected third bean in this twist on the traditional three-bean salad. You could also experiment by using black beans in place of the kidney beans. A delightful side dish to grilled chicken, steak or pork barbecue, it makes for a cool, fresh-tasting meal, and everything can be prepared in advance.
Ingredients:
2 cups frozen, shelled edamame, cooked according to package directions 1 (15.5-ounce) can garbanzo beans, rinsed and drained 1 (15.5-ounce) can kidney beans, rinsed and drained ½ cup thinly sliced or chopped red onion ½ cup basil, slivered (see notes) ¼ cup olive oil ¼ cup freshly-squeezed orange juice Zest of one orange 1 teaspoon kosher salt and ½ teaspoon freshly ground pepper (or to taste)
Directions:
1. Mix the cooked and cooled edamame and the two beans in a large mixing bowl.
2. Add the onions and basil and stir.
3. In a small bowl, whisk together the oil, juice, zest, salt and pepper.
4. Pour the vinaigrette over the bean mixture and toss well.
5. Cover and refrigerate until ready to serve. (The salad may be eaten right away, although the flavor will improve slightly after several hours.)
6. Toss again before serving. Taste for seasoning, adding a little more salt and pepper, according to preference. (Also, the sodium level in different brands of beans varies greatly. Rinsing will remove much of any added salt, but not all.) As an option, garnish with a few thin slices of orange and some basil leaves.
TIP: For a hint of crunch, scatter a handful of pumpkin seeds (pepitas) or sunflower seeds over the top. A sprinkle of crumbled feta adds dimension to the flavor.
NOTES: For a different flavor profile, I occasionally make this dish with a cilantro-lime vinaigrette instead. Simply swap the herb and citrus ingredients in equal amounts.
Mediterranean Zucchini Noodle Salad
Serves 4-6
As an alternative to the zucchini noodles, I sometimes make this recipe as a traditional pasta salad using 12 ounces of short, tubular or spiraled pasta. A seeded and chopped cucumber and/or garbanzo beans are other complementary add-ins. When using regular pasta, double the vinaigrette recipe.
Ingredients:
For the vinaigrette: 2 tablespoons extra virgin olive oil 1 ½ tablespoons red wine vinegar ½ tablespoon freshly squeezed lemon juice ½ teaspoon dried oregano ½ teaspoon honey 1/8 teaspoon each Kosher salt and freshly cracked black pepper 1/8 teaspoon crushed red pepper flakes
For the salad:
1 ½ pounds (about 3 medium) zucchini (may use in combination with summer squash)
1 (13- to 14-ounce) can quartered artichoke hearts in water, well drained and roughly chopped
¾ cup (3 ounces) crumbled feta cheese (or an equal amount of mozzarella or provolone cheese, cut into small cubes)
¾ cup (3 ½ to 4 ounces) cubed salami
½ cup grape or cherry tomatoes, halved or quartered
½ small (about ½ cup) red onion, thinly sliced
1/3 cup pitted and quartered black olives (Kalamatas are a good choice)
1/3 cup chopped fresh parsley (or 1 to 2 cups baby spinach, arugula or greens of choice)
Directions:
1. Spiralize the zucchini. (I like to use the thicker of the two blades so the “zoodles” have a little more bite.) Then place the zucchini noodles in a colander, sprinkle with ½ teaspoon salt, toss well, and allow to sit for at least 15 minutes or up to an hour.
2. When ready to add the sauce, use a clean tea towel or two sturdy, lint-free paper towels and squeeze the excess moisture out of the zucchini. Zucchini has a very high water content and this will create a better noodle texture and prevent the sauce from becoming watered down.
3. Make the vinaigrette. Mix all of the dressing ingredients in a small bowl or jar and whisk or shake to combine. The vinaigrette may be made up to several days in advance and refrigerated.
4. Once the zucchini has been squeezed to remove the excess water, transfer it to a large bowl and add the artichoke hearts, feta cheese, salami, tomatoes, red onion, black olives and parsley. Pour the dressing over the salad (I start with about ¾ of it, adding more to taste), and toss to combine thoroughly.
California Potato Salad
Serves 2-4
A light vinaigrette combined with a colorful array of add-ins make this twist on the traditional potato salad a perfect accompaniment to almost any grilled protein, yet it is satisfying enough to be the whole meal.
Ingredients:
¾ pound small red potatoes, boiled and cut in half or quartered if large (see note) 2 slices of bacon, cooked and crumbled 1 cup cherry tomatoes, quartered 1 avocado, peeled, pitted, and cut into ½-inch cubes 2 scallions, thinly sliced 2 tablespoons finely chopped fresh basil, or to taste 1 tablespoon red wine vinegar 2 tablespoons olive oil Kosher salt and freshly ground pepper
Directions:
1. Combine the first five ingredients in a large bowl.
2. Whisk together the basil, vinegar and olive oil in a small bowl, adding salt and pepper to taste. (I add about ¼ teaspoon of kosher salt and several grinds of the pepper mill.)
3. Drizzle the dressing over the potato mixture and toss gently to combine.
NOTES: In lieu of the traditional boiling method, I often roast the potatoes for added texture. For this option, simply cut them in halves or quarters, toss with 1½ teaspoons of olive oil, sprinkle lightly with salt and pepper, and place cut-side down on an oiled baking sheet. Bake in an oven preheated to 400°F until potatoes are tender and the cut sides are golden, about 20 minutes.
If you think there will be leftovers, reserve the avocado and add as a topping to individual servings. The avocado will brown slightly overnight when combined in the salad.
Ann Fulton is the creator of The Fountain Avenue Kitchen, a collection of recipes found at fountainavenuekitchen.com, Instagram.com and Facebook. Ann lives in Lancaster with her husband and two hungry boys and specializes in meals that are simple and fast, yet super flavorful.
Recipes, text and photography by Ann Fulton
