Mediterranean Bean Salad
Ingredients
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 lemon, zested and juiced
• 1 medium tomato, chopped
• 1/4 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1 teaspoon capers, rinsed and drained
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt, or to taste
Directions
1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Grilled Corn Salad
Ingredients
• 6 ears corn
• 1 tomato, finely chopped
• 5 ounces Monterey Jack cheese, cut into small cubes
• 1 orange bell pepper, finely chopped
• 1/2 cucumber, finely chopped
• 2 tablespoons finely chopped cilantro
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons coarse sea salt
• freshly cracked black pepper to taste
• 1 pinch garlic powder, or to taste (optional)
Directions
1. Preheat grill for medium heat and lightly oil the grate.
2. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Almost Fat-Free Green Onion Potato Salad
Ingredients
• 2 pounds red potatoes
• 2 tablespoons olive oil
• 1 bunch green onions, chopped, dark green parts separated from white and light green parts
• 3 cloves minced garlic
• 3/4 cup plain yogurt
• 1 teaspoon prepared yellow mustard
• 1 pinch cayenne pepper
• salt and freshly ground black pepper to taste
Directions
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
2. Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
3. Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.
Courtesy allrecipes.com
NAN Dining Guide Spotlight on 07/21/2019