Category Archives: salads and dressings

Black Bean Corn Salad

I had a wonderful version of this at a party in Boston years ago. Been looking for the recipe ever since. This one adapted from from Divas Can Cook comes close.

1 c frozen corn sweet corn
1 can black beans, drained
dice the following to a similar size as the corn
2 bell peppers, diced – choose two different colors for visual appeal
1 small red onion, diced
1 pint grape tomatoes, diced
2-3 cloves garlic, minced
3 T fresh cilantro, chopped

1½ Tablespoon fresh lime juice
1 T olive oil
1 teaspoon chili powder
1 teaspoon salt
Pinch of cumin

1 avocado, diced (optional)

Place salad ingredients in a large bowl. Wisk dressing ingredients together in a small bowl.
Pour dressing over salad and toss to combine. Refrigerate for at least an hour; it gets better as the flavors meld. Add avocado if desired, toss gently before serving.

photo credit

Waldorf Salad Variations

Waldorf salad reminds me of my Grandmother, Irene Burgess Klein.  I’m pretty sure she used jelly in hers…but it was likely her homemade jelly! The dressing for the original Waldorf salad was just 1/4 c mayonnaise.

2 or 3 tart apples (like Granny Smith)
2 T lemon juice
2 stalks celery, minced
1 c seedless grapes, whole or halved
1/4 c raisins
1/2 c walnuts

OTHER OPTIONS: sliced ripe pears, mango, pineapple, grated carrot, mandarin oranges or clementine sections

Mix apples with lemon juice in a medium sized bowl right after slicing. Add the rest of the salad ingredients. Whisk together your choice of dressing, then combine everything and mix well.

1/2 c plain yogurt
1/4 c mayonnaise
1/2 c orange or pineapple juice
1/2 c plain yogurt
2-3 t lemon juice
1 ripe avocado, mashed
1-2 T honey
1/2 c yogurt
1/4 c mayo
1/3 c crumbled blue cheese
1 c yogurt
1/2 c pineapple or orange juice
1/4 t cinnamon
pinch ground cardamom

Adapted from Moosewood Cookbook, page 59 and elsewhere.

Festive Holiday Salad

Festive photo by Chelsea Lane, Christmas 2010.

1 bag fresh baby spinach
seeds from one whole pomegranate
1/2 medium sized red onion, finely sliced

1/2 pint fresh raspberries
1/2 c candied pecans (recipe follows)
croutons, optional
Lightly toss spinach, pomegranate seeds and onion together and drizzle on the dressing or serve on the side. Top with raspberries, candied pecans and croutons.

the other half of the red onion, coarsely chopped
1/4 c sugar
2 T vinegar
1/2 t ground mustard
1/2 t salt
1T poppy seeds
1/2 c olive oil
Put all ingredients in a blender and process until smooth.

1 T olive oil
1 T balsamic vinegar
1/4 c sugar
1/2 c (heaping) whole pecans
Mix oil, vinegar and sugar in a small saucepan and heat. Add pecans and stir frequently until liquid is crystallized and absorbed by the pecans. Spread out on a plate and allow to cool.

Green Goddess Dressing

Vegetarian Times page 215

a low fat version

Corn-Olive Salad

Vegetarian Times page 193

add black beans and cilantro to original recipe

Tahini Dressing

Long time favorite, and a very healthy dressing.

1/2 c tahini
1 T lemon juice
1/3 c water
1 clove garlic, minced
1/2 t cumin
1 t soy sauce
pinch of cayenne pepper
optional – 2T  fresh minced parsley or dill

Mix tahini with lemon juice in a bowl, then add water a little at a time until it thins out. Stir in the rest of the ingredients. If you plan to use the dressing right away add the herbs as well. Otherwise store in the fridge and add herbs (or not) when you use the dressing.


Oriental Rice Salad

1/3 c wild rice
1/3 c brown rice
1 1/2 c water
3 T teriyaki sauce
2 t sesame oil
2 t honey
1/4 t red pepper flakes
1/3 c grated carrot

Plus add to taste your choice of :

fresh snap peas, chopped red pepper, fresh peas, fresh chives, scallion, tofu
Rinse wild rice in a colander under cold water.  Combine with brown rice and water in a sauce pan and bring to a boil.  Reduce heat and simmer for 45 to 50 minutes until all water is absorbed and rice is tender.    Remove from heat.

Combine liquid ingredients and red pepper flakes in a screw-top jar and mix well.

Transfer rice to a serving bowl, stir in carrots and toss with dressing.  Cover and chill for at least two hours before serving.

Once chilled, toss the mixture with the other fresh vegetables and the chopped peanuts and serve.

Adapted from Better Homes and Gardens Vegetarian Cooking for Today, 1993 page 122.