Idon’t know if I believe the weather reports that show we are going to be cooling down a little bit, but this salad would be good whether the weather is hot or cold because everything is currently in season.
Stone Fruit, Tomato and Cucumber Salad 2 small peaches, pitted and diced 2 large plums, pitted and diced 1 stalk celery, sliced 1 cup cherry tomatoes, halved 1 cup cherries, pitted and halved 1/2 English cucumber, diced 1/4 serrano pepper, very thinly sliced, or to taste 1/2 tsp best quality sea salt, plus more to taste 1/4 tsp freshly ground black pepper, plus more to taste 2 tbsp extra virgin olive oil, plus more to taste 1 tsp apple cider vinegar 2 tbsp chopped fresh mint or chives, or a combination In a large bowl, combine the peaches, plums, celery, tomatoes, cherries, cucumber, and serrano pepper.
Season with salt and black pepper and gently stir to combine. Set aside for 5 to 10 minutes. The salt will start to pull juices from the fruit and vegetables.
Drizzle in the olive oil, apple cider vinegar, and add the herbs. Stir to combine. Taste and adjust for seasoning with salt, black pepper, and olive oil. Spoon onto a serving plate and garnish with herb leaves. —kwc— Here’s another cold salad made with black beans so it’s heart healthy. If you have the “I Hate Cilantro” gene, you can substitute another herb.
Black Bean Salad
1 (15-ounce) can black beans, rinsed and drained 1 1/2 cups corn kernels, defrosted if frozen 1/2 cup chopped scallions or shallots 1/2 jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced but not seeded 1 red bell pepper, seeded and chopped (and/or 3 plum tomatoes, seeded and chopped) 2 tbsp lime juice 1 tbsp extra virgin olive oil 1 avocado, cut into chunks 1/2 to 1 tsp sugar Salt and pepper to taste 1/2 cup chopped fresh cilantro In a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red bell pepper, lime juice, and olive oil.
Then, gently fold in the chopped avocados.
Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
Right before serving, add the chopped fresh cilantro. —kwc— Almost everyone loves deviled eggs except me, so here’s one for you egg lovers.
Deviled Egg Salad 12 large eggs 1/4 cup chopped green onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1/3 cup mayonnaise 2 tbsp Dijon mustard 1 tbsp cider, white wine, or sherry vinegar 1/4 tsp Tabasco or other hot sauce (more or less to taste) 1/2 tsp paprika (more or less to taste) 1/2 tsp freshly ground black pepper (more or less to taste) 1/4 tsp kosher salt (more to taste) The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s okay.)
Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in an ice water bath to cool.
Peel and chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
In a small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust the seasonings to taste.
Best served chilled. The salad will keep for 3 to 5 days in the fridge.
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