What about one of these? RECS:Succotash Salad, Penny's Salad, Lentil Salad...
* Exported from MasterCook *
Succotash Salad
Recipe By : Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads
Amount Measure Ingredient -- Preparation Method
1 pound frozen baby lima beans
1 1/2 pints fresh corn kernels
1 cup chopped red bell pepper
3/4 cup chopped green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Dressing:
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
Dnote: I usually sub shelled edamame for the lima beans.
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* Exported from MasterCook *
PENNY'S SALAD
Recipe By : Penny Evans
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 jar marinated artichoke hearts -- including juice
1 can sliced black olives -- drained
1 cup fresh mushrooms -- sliced
1 cup cherry tomatoes -- halved
Mix all ingredients together and chill.
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* Exported from MasterCook *
LENTIL SALAD
Recipe By : Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)
Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.
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Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
