I made two salads during the last few weeks that were completely delicious and I also realized were super versatile, so I thought I’d share them so you can add them to your fridge rotation too! They both involve chopped tomatoes and some other refreshing veggies, so they’re perfect for the spring/summer too. I also included what you can use them for – besides just eating them by themselves of course!
Black Bean and Corn “Salsa” Salad
I made this because I had black beans and corn leftover from a salad, and was going to have tacos so I thought a homemade salsa/salad would be a good element (I didn’t know what to call it because it could really be both!). It involved:
- Half can of drained and rinsed black beans
- Half can drained corn
- Quarter of a red onion, chopped
- 3 small-medium tomatoes on the vine, chopped
- Juice from one lime
- A few drizzles of olive oil
- Salt and pepper to taste
The trick (really with both of these) is to let them sit in the fridge a few hours to let all the flavors and juices soak together and marinate. I made this earlier in the day and it tasted fine, but when I got home to make dinner a few hours later and had another bite I was shocked by how much better it tasted. I ended up eating it by itself, then in the tacos, and then with tortilla chips.
When I was babysitting recently someone’s mom mentioned to me that her son loves vegetables and ate Israeli salad everyday, so I had to ask what was in it! I looked up a recipe online and tried my own hand at making it. It was also extremely delicious, especially after it sat, though next time I would de-seed the cucumber and tomato (which the recipe calls for but I didn’t do) and chop everything smaller.
Here are some ways to eat both of these salads:
- With or on top of grilled chicken or steak
- On top of quinoa or rice
- On top of greens (use it like a premade “salad kit”!)
- With pita chips or tortilla chips
- In a wrap with lean meat
- In tacos or as a quesadilla topping
- As a soup garnish
- As a crostini topping
- On top of a burger
See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden