Red and White Bean & Orange Salad

The-Food-Fairy-Logo-02-IDXCopyright 2015. The Food Fairy. All rights reserved.

Red and White Bean & Orange Salad

Red and White Bean & Orange Salad

Yield: 6 servings

 Ingredients

  • 1 can cannellini beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 shredded carrot
  • 2 celery, sliced
  • 3-4 small summer or Campari tomatoes, large dice
  • ½ red onion or about ½ cup, diced
  • 2 oranges
  • 1 orange bell pepper
  • ½ bunch parsley, minced or herb of your choice

Dressing

  • 1 pint orange juice, reduced to 6 TBLSP or use 6 TBLSP OJ concentrate
  • 2 TBLSP lime juice
  • 1 TBLSP honey or agave
  • 4 TBLSP olive oil

Preparation

First begin to reduce your fresh squeezed orange juice over low heat.  This may take up to 20-30 minutes. So keep watching it.

Meanwhile, drain and rinse the canned beans. Drain again and add to a large bowl.  Shred a carrot onto the beans.  Add 2 celery stalks, thinly sliced.  Cut the summer, or in winter, Campari tomatoes into large dice and add to beans along with about ½ cup diced red onion. Check on your orange juice reduction.

Add two oranges cut into large dice.  One way to obtain this cut is to peel 2 navel oranges and then cut in half pole to pole. Lay each orange half flat and make two cuts through pole to pole again.  Turn the orange half 90 degrees and cut across the orange about 4-5 slices so you now have a large diced orange. Add to the beans.  Now, check on your orange juice.

Cut the orange bell pepper into 1 ½ inch long and ½ inch wide strips or however you prefer your peppers cut.  Add to salad along with 1/3-1/2 cup minced fresh parsley or fresh green herb of your choice.

To make the dressing, add 2 TBLSP fresh lime juice to your 6 TBLSP of reduced orange juice.  Sweeten with 1 TBLSP honey or agave.  Slowly whisk in a fine drizzle of 4 TBLSP olive oil.  Season to taste with salt.

Pour dressing over salad and toss gently. Serve room temperature or chill for later. Keeps nicely for about a week.

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Corn & Collard Salad

Looking for something healthy for lunch or dinner?  Check out this delicious recipe from our patient, The Food Fairy.The-Food-Fairy-Logo-02-IDX IMG_5723

Copyright 2013. The Food Fairy. All rights reserved.

Corn & Collard Salad

Serves 6-8

Ingredients

  •   4 ears of fresh corn on the cob
  •   1 cup yellow onion, cut into bite-sized pieces
  •   1/4 cup extra virgin olive oil
  •   1/4-1/2 teaspoon salt, to taste
  •   1/4 teaspoon pepper
  •   1 – 1 1/2 tablespoons Dijon mustard
  •   1 bunch collard greens, de-stemmed (about 8 large leaves)
  •   1 lemon, zested and juiced (about 2 tablespoons of juice)
  •   2 cups loosely packed basil leaves
  •   Optional: 3-4 oz country ham, slivered and friend in olive oil.

Preparation

Optional Step:  Fry country ham in olive oil.  Use the same pan with juices to sauce corn and onion.

Cut corn off the cob.  Dice onion.  In a large sauce pan, heat oil and add corn and onion.  Salute for 5 minutes, stirring occasionally.

Meanwhile, cut the collards into 3/4 inch pieces, and place in a bowl.

When corn and onion are slightly cooked, after about 5 minutes, remove pan from heat and stir in the Dijon.  Season with salt and pepper to taste.  Add the zest and juice of one lemon.  Stir.

Pour over the cut up greens and toss to combine.  Tear, or coarsely cut up basil, and stir into the salad.

Allow salad to sit for at least two hours so that the flavors can come together.  Serve heated, cold, or at room temperature.

Food Fairy Note:

Add veggie or chicken broth to leftovers for a leftover salad soup!  You may use other tender but hardly dark leafy greens such as kale or Swiss chard in place of the collard greens.

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