Black Bean, Corn and Tomato Salad

Adapted from Black Bean, Corn and Tomato Salad -- "Joy of Cooking" 1997 edition.

This is a standard for us to take to community potlucks.  There's never any left to take back home.

Boil in water to cover for 1 minute:

• 1 1/2 cups corn kernels (cut from 3 ears corn) [or from can :-)]

Drain and rinse under cold water.
Whisk together in a small bowl:

• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/8 tsp salt
• Ground black pepper to taste

Gradually whisk in:

• 5 tablespoons [Tbs] olive oil, or to taste
• 1/4 cup snipped or sliced fresh basil

Toss with most of the dressing in a serving bowl:

• 3 cups cooked black beans (about 1 cup dried) rinsed and drained if canned

With the remaining dressing, toss the corn along with:

• 8 ounces cherry tomatoes, halved
• 1 cup chopped red onions [or green onions (scallions), yellow onions, we've never used red onions]

Stir gently into the beans. Serve garnished with:

• Fresh basil leaves.

Lentil Salad

Adapted from Alice Waters’s The Art of Simple Food.

SERVINGS 4

INGREDIENTS

• 1 cup lentils (French green [Puy] lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
• 1 tablespoon red wine vinegar
• Salt
• Fresh-ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or
• 3 tablespoons finely diced shallot
• 3 tablespoons chopped parsley
• 1/4 cup red bell pepper sometimes

PREPARATION

1. Sort and rinse the lentils. Cover with water by 3 inches and bringto a boil. Turn down to a simmer 

and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid.

2. Toss the lentils with the red wine vinegar, salt, and fresh-ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed.

3. Add the extra-virgin olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

VARIATIONS

Add 1/2 cup diced cucumber.
Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.
Garnish with 1/2 cup crumbled goat or feta cheese.
Toast and crush 1/2 teaspoon cumin seeds and add to the salad.
Substitute cilantro for the parsley.
Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.

Tuna Salad

Combination of Joy of Cooking (1997 edition) page 230 and "Alice Water's Lentil Salad" <http://www.thedailygreen.com/healthy-eating/recipes/alice-waters-lentil-salad-44021308>

2 - 5 oz. cans of tuna in OIL
1 cup chopped celery
1/2 cup chopped parsley
Juice of 1 lemon
1/2 cup chopped green onion
3 Tbs. olive oil
1 Tbs. vinegar of some sort
1/4 cup bell pepper (red, green, yellow...)
Ground black pepper to taste
About 3 cups dried elbow or other pasta cooked.

Combine all and enjoy.

Nicoise Salad

Eggs
Asparagas, fresh spears
Yams or Sweet Potatoes
White Potatoes
Red Onion
Roasted Red Peppers
Cherry Tomatoes
Marinated artichoke hearts
Kalamate or other good Olives
Parsley, fresh chopped

Dressing:
1 clove Garlic, finely chopped
1 tsp. Dijon Mustard
1/2 tsp. dry Basil or Rosemary or to taste
1/2 tsp. Sugar or to taste
1/3 cup Rice Wine Vinegar
1/3 cup Olive Oil
Cracked black pepper corns to taste

Hard-boil the eggs and set aside to cool to room temperature.
Cook the potatoes in water until cooked but still firm and set aside to cool to room temperature.
Roast the asparagas at 400 degrees until nicely browned and set aside to cool to room temperature.
Slice or cut-up the onion, tomatoes, artichoke, red peppers, eggs and potatoes as you like them.
Place all ingredients on a serving plate, drizzle with dressing and garnish with parsley.