Southwest Salad

     Today marks the first day of summer for the Northern Hemisphere and temperatures are starting to heat up here in Oregon. While the heat is not what I endured in Texas, it does seem to be compounded by the lack of indoor air conditioning. In addition to making the house uncomfortable during a good part of the afternoon and early evening, the heat often makes cooking a laughable notion.

     Genuine no-cook options for dinner are scant, so I mostly stick to low-cook or slow-cook foods that keep the heat output to a minimum. Soups made from canned beans or frozen vegetables are good, as are tacos or homemade pizza.

     One of the very few no-cook recipes I make on a regular basis is inspired by cowboy caviar, a salad of black-eyed peas, tomatoes, corn, onions, and the like, that I would often have at office parties or family events down south. I’ve been making this updated version for about two years now, about as long as I’ve lived away from Texas, and one of the reasons I go back to it time and time again is the versatility. Half-used bell pepper in the fridge? Toss it in! One jalapeno and some sad looking cilantro? Perfect additions. This is a great salad that can help you use up produce odds and ends.

Southwest Salad
Serves 2-4

Ingredients
1 Ripe avocado
½ Red onion
1 Can black beans
Frozen or fresh corn
1/3 Bunch cilantro
½ - 1 Jalepeno
Ranch dressing (I use Drew’s Roasted Garlic & Peppercorn Salad Dressing)
½ Lime
Paprika
Cayenne
Cumin
Salt


Method
First... Peel and cube the avocado, dice fine the red onion, jalapeno, and cilantro, and rinse the black beans in a colander. If you are using fresh corn, now would be the time to cut that away from the cob. Don’t worry about defrosting the corn, just toss it in as is. Toss ingredients into a mixing bowl as you chop your way through.

Then... Pour 2 or 3 tablespoons worth of the ranch dressing into your bowl, then sprinkle around 1 teaspoon each of the paprika, cayenne, and cumin on top.

Finally... Stir well to combine all ingredients before adjusting the seasoning to taste and salt and lime juice.

- Patricia

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Cookbook Review: Potato Salad by Debbie Moose

     I got this book for two reasons; for one, potatoes and vegetarians go together very well, and two, potato salad is a great make ahead dish that can be kept in the icebox for several days and it still tastes good to just about everyone on the planet. I know some people are weird about leftovers (I live with one of those people) and being able to use the make-ahead method is great to help save time during the week.

It seems that in the potato salad world there are two camps, mustard and mayonnaise. Potato Salad, however, takes you beyond that school of thought and suggests pesto, yogurt, olives, tomato soup concentrate, olive oil, and even tahini as main ingredients for new versions of an old favorite. They all sound delicious, too.

The majority of the recipes in the book are naturally gluten free, but there are a few ingredients she mentions that may be up in the air such as vinegars, mustards, and dressings. Just double check before you buy something new and all should be well. As far as being dairy free or vegan friendly, the book offers a vegan mayonnaise recipe and any eggs called for can simply be omitted without much change to the quality of the recipe. Worcestershire sauce is called for a few times, and this contains fish if I remember correctly, but can be omitted for Bragg's or tamari.

Potato Salad does not stop at just salads, Moose has included more hearty dishes pairing the potatoes with crab, shrimp, tuna, and chicken. For the vegetarians, there are recipes for Tex-Mex style dishes with sweet corn and spicy jalapeños, other recipes are more simple calling for a simple olive oil and herb dressing.

Great book to keep on the shelf for reference. I was a bit put off at first by an entire book about potato salad. Really, how many ways are there? Apparently more than I ever thought possible, and now I'm craving a good curry potato salad!

Want to check the book out before you buy it? Click here.

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