Emphasis here is on the cold part of this salad. I’ve been having a really hard time with cooking lately… my bedroom thankfully has a/c, but the rest of our house does not, so anything requiring even so much as a microwave heat-up has been painful. But, all of K’s beautiful no-heat-necessary recipes of late have inspired me to get my butt back into gear, and actually make something beyond sliced watermelon for dinner. The result is a really versatile salad with lots of options to include protein and spiciness. Eat with tofu (like I did), with salad greens and toasted flatbread, or just by itself. Please excuse the terrible photo… that’s a heat glare.
1 can black beans
2 cans chickpeas
1 can sweet corn
1 can black olives
1/4 cup lemon juice
1 tablespoon spicy brown mustard
1/8 cup olive oil
1/8 cup balsamic vinegar
Black pepper, garlic powder, cumin, paprika, hot sauce to taste.
Combine the drained beans, corn, and olives in a large bowl, and toss with mustard/oil/vinegar and spices. Eat with lightly pan-fried tofu (pictured) or with a cup of fresh spinach. Couscous or rice would also be tasty. This makes quite a bit, so refrigerate the leftovers overnight to get a stronger marinated flavor.