They say that, in Spring, a young man's fancy turns to thoughts of love. Well, this lady's thoughts turn to warm summer days ahead and wonderful cold salads. I am jumping the season a little bit today and making what I call a 'confetti' salad. I had leftover brown basmati in the fridge and decided to make a rice and black bean salad loaded with beautiful colors, hence the 'confetti'.
I shopped at the local coop for all ingredients.
4 cups leftover og brown basmati rice
1 can og black beans rinsed & drained
1 red pepper, finely chopped
1 orange pepper, finely chopped
1 cup finely chopped haricot verte
1/2 finely chopped red onion
2 stalks finely chopped celery
1/2 cup minced fresh cilantro
Dressing for salad
1/2 cup olive oil
1/4 cup red wine vinegar
1 small finely chopped shallot
1/ Tbsp. Dijon style mustard
1 tsp. powdered cumin
Mix all ingredients together and enjoy.
Grilled Romaine w/Tofu Dill Sauce
Cut Romaine in half, lengthwise.
Brush on oil, salt and pepper
Tofu Dill Sauce
1 12.3 oz. Mori Nu soft silken tofu
2 Tbsp. oil
1 Tbsp. vinegar
1 Tbsp. lemon juice
A little lemon zest
1/4 to 1/2 cup minced fresh dill
A hint of garlic (run over a grater)
S & P
Blend all ingredients in blender and serve over the grilled Romaine.