Saturday, July 6, 2013
A new salad recipe
I like salads in the summer. I take them to work for my lunch and I eat them for dinner if I don't want to cook or fuss in the kitchen.
This one makes a very nice meal by itself, full of highly nutritious ingredients.
14 medium red potatoes
1/4 cup olive oil
2 cloves garlic, crushed
2 tablespoons Dijon mustard
2 cups red shredded cabbage
1 can whole kernel corn, drained - 11 oz.
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced
1 can white kidney or cannelini beans, rinsed and drained
1/2 cup grated Romano cheese
salt and ground black pepper to taste
Cook the potatoes in a large pot in salted boiling water. Drain and cool and cut into bite size pieces.
In a large bowl, combine cabbage, corn, red onion, the peppers, and cucumber, and beans. Mix in the cooled potatoes. In another bowl, whisk together the olive oil, garlic, and Dijon mustard. Pour this over the salad ingredients and stir well. Gently stir in the Romano cheese and season with salt and pepper. Chill for one hour.
I omitted the cucumbers since I don't care for them. And I think next time I make it, I won't add the potatoes. This is one you can easily custom make to your own preferences.