Corn and Black Bean Salad with Basil-Lime Vinaigrette1 cup frozen corn, thawed 1 (15-ounce) can black beans, drained and rinsed1 (15-ounce) can garbanzo beans, drained and rinsed1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces 1 mango, peeled, seeded, and cut into 1/2-inch piecesVinaigrette:2 limes, zested and juiced 2 tablespoons balsamic vinegar1/2 cup chopped fresh basil leaves1 teaspoon ground cumin1/3 cup extra-virgin olive oilKosher salt and freshly ground black pepperIn a medium bowl mix together the corn, black beans, garbanzo beans, bell pepper, and mango.In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again before serving.Cranberry Spinach Salad2 (6 ounce) packages baby spinach1 cup toasted pecan pieces¾ cup dried cranberries2/3 cup olive oil¼ cup sugar½ cup red wine vinegar1 teaspoon Dijon mustardCombine olive oil, sugar, red wine vinegar and mustard. Shake well.Pour over spinach, cranberries and pecans. Serve immediately.For more great kosher recipes go to: www.gourmetkoshercooking.com
Post-Pessah salad syndrome
After all those holiday meals, it is hard to imagine entering the kitchen again; here are some tasty and innovative salads to ease us back in.
Corn and Black Bean Salad with Basil-Lime Vinaigrette1 cup frozen corn, thawed 1 (15-ounce) can black beans, drained and rinsed1 (15-ounce) can garbanzo beans, drained and rinsed1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces 1 mango, peeled, seeded, and cut into 1/2-inch piecesVinaigrette:2 limes, zested and juiced 2 tablespoons balsamic vinegar1/2 cup chopped fresh basil leaves1 teaspoon ground cumin1/3 cup extra-virgin olive oilKosher salt and freshly ground black pepperIn a medium bowl mix together the corn, black beans, garbanzo beans, bell pepper, and mango.In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again before serving.Cranberry Spinach Salad2 (6 ounce) packages baby spinach1 cup toasted pecan pieces¾ cup dried cranberries2/3 cup olive oil¼ cup sugar½ cup red wine vinegar1 teaspoon Dijon mustardCombine olive oil, sugar, red wine vinegar and mustard. Shake well.Pour over spinach, cranberries and pecans. Serve immediately.For more great kosher recipes go to: www.gourmetkoshercooking.com