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Chickpea and Tahini Salad

Regular readers know my love for chickpeas. I love my Gingery Marinated Chickpeas (Greta Garbanzo https://hotcheapeasy.wordpress.com/?s=greta+garbanzo&submit=Search,) but decided it was time to freshen up my outlook.

Thus, this Chickpea and Tahini salad…perfect to accompany summer BBQ or Mediterranean buffet, an excellent side dish to just about anything, and best of all, easy! I made this a few hours ahead, and the little bit that remained made for great leftover snack lunch!

Chickpea and Tahini Salad

2 29 oz cans of garbanzos/chick peas/ceci, rinsed and drained

½ red onion, sliced thin

2 ripe tomatoes, seeds and gel removed and chopped

1 Tbs cilantro leaves (can go to two if you like) chopped fine

1 Tbs mint leaves (can add another Tbs if desired) chopped fine

4 Tbs tahini

4 cloves garlic, pressed or minced super-fine

4-6 Tbs lemon juice

2 Tbs water

Salt to taste

Place chickpeas, onion, tomato, cilantro and mint in a bowl

In a separate bowl, whisk tahini, garlic, lemon juice and water until blended

Toss dressing in salad. Salt to taste.

Tags: BBQ, chick pea salad, cooking, food, garbanzo salad, recipes, summer salad, tahini dressing

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Categories BBQ, Food, Recipes, salad, Side Dishes, Uncategorized, Vegan, Vegetarian

Marianne’s Black Bean and Sweet Corn Salad (Summer BBQ/Buffet Dish)

8 Jul

Marianne has been one of my closest friends since we were 13, so when she offered to bring something over for our last BBQ, I was not afraid to ask for exactly what I wanted: her black bean and sweet corn salad! It’s something I make myself fairly often, but I like her version better and now I know why; the balsamic vinegar gives it a touch of sweetness that balances the onion and plays well with the crunchiness of the corn.

This dish works well with virtually all grilled meats, including fish. And in a pinch you can substitute frozen or canned corn, but a Long Island summer calls for real corn off the cob….MMmmmmm!

Marianne’s Black Bean and Sweet Corn Salad

2 1 lb cans of black beans, rinsed and drained

4 ears fresh sweet corn, shucked and silk removed

½ medium red onion, peeled and finely chopped

1 medium red pepper, seeded and diced

3 Tbs balsamic vinegar

1 Tbs extra virgin olive oil

Bring abundant water to boil in a large pot. Boil corn to your liking (Marianne says 15 minutes; I usually boil for a maximum of three minutes, but since her recipe is so delish, I defer to her on this one!). When the corn has cooked, cool and then, holding the corn upright at an angle, cut kernels off corn. In a bowl, toss all ingredients together gently. Add salt and pepper to taste. Make this salad on the day of your event for the crispest veggies, but enjoy the leftovers — if you have any — for several days!

Tags: BBQ, black bean salad, camping salads, cooking, corn salad, easy side dishes, food, recipes, summer salad, vegan, vegetarian

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Categories BBQ, Camping, Food, Recipes, salad, Side Dishes, Vegan, Vegetarian

¡Comida Hispana! Recipes to unleash your inner Latino

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