A Trio of Salads

Trio of Salads-Black Bean and Corn, Soba, Garden Vegetable and Farro

A great entertaining idea is to have a salad party.  It is so easy, can be made ahead and is healthy.  I think having three different salads gives a good variety and makes it interesting.  When guests arrive you just put out the salads makes sure you have some really good bread and the n all you have to do is relax.  I made my salads vegan, but you could add grilled chicken or shrimp on the side needed.  All salads serve 10 if you are serving three salads.  If just serving one salad I would say serving portion would be 4-6.

 

Black Bean and Corn Salad

This was a real popular salad for lunch at our restaurant Beau Soliel.  We used to offer a salad sampler with a choice of three salads.  It is really easy to make.  You could add avocados if in season.

 

2              Cans Black Beans

3              Ears fresh corn, shucked and kernels taken off the cob (I used

            Kahuku Corn) –frozen can be used if fresh is not an option

½             Red Onion, finely diced

1              Medium red bell pepper, diced

1              Jalapeño, dice (more or less depending on how much heat that you like)

½             Cup chopped cilantro

2              Limes, juiced

¼             Cup Extra Virgin Olive Oil

2              Teaspoons, cumin

                Salt and Pepper

Mix all together, refrigerate up to 2 days.

 

Soba Salad

5              Ounces dried buckwheat soba noodle, half a package

3              Green onions. Julienne

1              Carrot, julienne

½             Cup cilantro, chopped

½             Cup fresh shitake mushrooms sliced

½             Cup Edamae, shelled, cooked

2              Tablespoons Sesame oil

2              Limes, juiced

1              Tablespoon Soy Sauce

1              Tablespoon Ponzu Sauce

                Salt and Pepper

 

Cook the soba per package direction, drain and cool in an ice bath, drain again.   Add all the other ingredients, toss and refrigerated until ready to serve

 

Garden Vegetable and Farro Salad

 

2              Cups Farro, cooked per packages direction

1              Cucumber, diced

2              Stalks celery, diced

1              Cup cherry tomatoes, halved

¼             Red Onion, finely diced

½             Cup diced zucchini

½             Cup Roasted red pepper, sliced

½             Cup Kalamata olives, pitted

½             Cup Extra Virgin Olive Oil

¼             Cup Red wine vinegar

¼             Cup, fresh basil, julienne

                Salt and Pepper

 

Combine all ingredients, toss, and refrigerate