I wanted a side dish that would combine some fresh vegetables (cukes/peppers) with some easy protein (canned beans). The dressing is based on one from FoodTV; they used it on a different salad however I liked the sound of it and it worked out well.
Cucumber and Bean Salad with citrus dressing
Prep time: 15 minutes
Total time: 15 minutes
1 14.5 oz. can chickpeas
1 14.5 oz. can black beans
1 cucumber, peeled, quartered, seeded and cut into 1″ pieces
1 red pepper, seeded and cut into 2″ pieces
1 lemon, zested and juiced
1 lime, zested and juiced
2 garlic cloves, pressed
1 Tbsp. granulated sugar
2 tsp. kosher salt
1 tsp. red wine vinegar
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 cup extra virgin olive oil
Rinse the chickpeas and black beans, add to a bowl with the cucumbers and red peppers.
In a jar combine the remaining ingredients, shake well. Pour about half of the dressing over the vegetables, toss to combine. Taste and adjust salt and pepper to taste.
Serve with remaining dressing available for those who want it.
The vegetables can be combined up to 2 hours in advance and the the dressing can similarly be made up to a day in advance. Store both in the refrigerator until 30 minutes before serving.
I used Goya low-sodium chickpeas and black beans in this dish. If you aren’t using low-sodium beans then you might want to cut the kosher salt by half in the dressing.
Chimichurri is a bright green sauce with a heavy punch of garlic. It originates from Argentina and is great along side grilled meats of all varieties. The garlic, and small amount of red pepper flakes, give it a bit of heat on the tongue as well.
This is best if you make it about 30 minutes ahead so that the flavors can meld. Don’t bother refrigerating if you plan to use it within an hour.
Servings: a generous cup of sauce
Prep time: less than 5 minutes
Total time: ~10 minutes
2 lg. cloves garlic, peeled and quartered (about 1/8 cup of garlic)
2 bunches fresh parsley, washed and dried, rough cut (stems and leaves)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 Tbsp. water
1 tsp. sea salt
20 grinds coarse black pepper
1/4 tsp. red pepper flakes
juice from 1/4 lime
Add garlic and parsley to the bowl of a food processor. Process in 10 1-second pulses and scrape down the bowl.
Add oil, vinegar and water to the bowl, process for an additional 5 1-second pulses. Scrape down the bowl.
Add salt, peppers, and lime juice. Process for 5 seconds. Taste and adjust seasoning as desired.
The bunches of parsley at my grocery store are kind of puny so I used 2. If you find (or grow) generous bunches of parsley then you’ll need less. Given that this is made in the food processor I used the stems as well as leaves. After cutting into about 3 sections each the 2 bunches totaled maybe 4 loose cups.
You could substitute a bunch of cilantro for one of the bunches of parsley.
We had leftover grilled chicken breast, chimichurri and sour dough left over. I think a chimichurri chicken salad might be in our future.
Based on this recipe from Cook’s Illustrated (May ’01). I’ve modified it for what I had on hand, and general laziness.