SOUTHWESTERN POTATO SALAD
Ingredients
- 1 1/2 cups prepared mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons fresh lime juice
- 2 tablespoons chipotle pepper puree
- 1 large ripe tomato, seeded and diced
- 1/4 cup chopped cilantro leaves
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- 1/2 teaspoon cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
TEXAS COLE SLAW
Ingredients
- 1 head Napa or Savoy cabbage, shredded
- 4 carrots, shredded
- 2 Granny Smith apples, sliced thin
- 1 medium red onion, sliced thin
- 1 cup pecans, toasted and chopped
- 1 bunch fresh mint, leaves only, for garnish
Orange-chili dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon hot water
- 1/3 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1 orange, juiced
- 1/2 cup creme fraiche or sour cream
- Kosher salt and freshly ground black pepper
- BLT PASTA SALAD
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Ingredients
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature
GARDEN BEAN SALAD
Ingredients
- 1 small red onion, finely diced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 15-ounce can white beans, drained and rinsed
- 3/4 pound green and/or wax beans, trimmed and halved
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- Freshly ground pepper
Directions
Soak the diced onion in cold water, 10 minutes.
Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
Before serving, stir the parsley and chives into the salad and season with salt and pepper.
BLACK BEAN SALAD WITH FRESH CORN
- 2 cups black beans, cooked, rinsed
- 1 ear corn, boiled, kernels removed from the cob
- 1/2 medium red onion, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium poblano pepper, diced
- 1/4 cup chopped cilantro (leaves and stems)
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1/2 tablespoon ground cumin
- 1/2 tablespoon black pepper
- 1 tablespoon salt
Directions
Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving.
