Black Bean and Corn Salad

It’s been a hot summer.  The past few shabbats have been getting close to 100 degrees.  This does not make for happy campers in my house. We just want to zone out in front of the air conditioning vent and ignore the world.

Instead, I have things I have to do. I have kids I have to parent. I have guests I have to entertain. I do love both of those tasks. It’s just the stove/oven/blech thing that I despise on hot shabbats.

I have been making a lot of salads lately. Trying to get away with just a crockpot on for shabbat lunch. Seems to be working.  Make a bunch of assorted salads to go with my daughter’s beloved cholent. Everyone is happy.

One of the well-loved salads is a black bean and corn salad. Protein+crunch+veggies. You can’t go wrong!

Black Bean and Corn Salad

1 can black beans
1 can or white whole kernel corn or 2 cups frozen corn or about 3-4 ears of corn steamed and cooled down
1 small red onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
handful of cilantro, chopped
juice of 1 lime
2 tbsp. olive oil
dash of cumin

This is the easiest recipe I might ever have on my blog.

Chop everything up and mix it all together. You’ve got a fantastic side dish! Enjoy!

Couscous and White Bean Salad

When shabbat comes, I like making a variety of salads. I love looking at the assorted colors on my table. It’s just pretty, and it tastes good too. I had the chance to get to the vegetable market during the day this week. It’s a rare opportunity. With the crazy weather around the world, the vegetables and pricing have been all over the place. Green peppers are $2/lb, while the usually expensive colorful peppers are now .99/lb. My favorite veggies were all pretty cheap this week. Love when that happens.

One of the salads we enjoyed with this past shabbat lunch was a couscous and white bean salad. It’s an easy salad to make. I prepare the couscous on Friday before shabbat starts and then add the rest of the ingredients Saturday morning when everybody is in shul. Like all of my dishes, it can be tweaked. Use the veggies that make the most sense to you.

Couscous and White Bean Salad
1.5 cups whole wheat couscous
1.75 cups boiling water
2 tsp. olive oil 1 can of white beans, drained
1/2 cup orange pepper, chopped
1/2 cup yellow pepper, chopped
3/4 cup seedless cucumber, chopped
1/4 cup red onion, chopped
1 shallot, minced

Dressing Ingredients:
1/4 cup of olive oil
1/8 cup balsamic vinegar
2 tbsp. dijon mustard
3 cloves of garlic, mashed
2 tsp. honey
a couple of squeezes of fresh lemon juice
fresh ground pepper

In a bowl, pour the boiling water over the couscous and cover for 5-8 minutes. Uncover the couscous and fluff with a fork.

Sprinkle in the two teaspoons of the olive oil.

Mix in the various chopped veggies.

In a separate bowl, whisk up the dressing ingredients. Mix the dressing into the salad and let the salad sit for about an hour before serving. Enjoy!


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