Potluck Salad

October 16, 2012

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I’m calling this one Potluck Salad for two reasons. First, because it is indeed a dish I often contribute to potluck events. It’s easy and practical and fits a niche often neglected on the potluck table I find it reassuring to know, when approaching the lottery of a potluck meal that there will be something fresh to eat, something both vegan and gluten-free that is also substantial, with fiber and protein and not swimming in fat or laced with sugar.

The mainstays of this salad are beans, in this case kidneys and garbanzos, and sweet corn, roughly equal amounts of each. Frozen corn works fine, leave a bag overnight in the refrigerator to thaw, or if time or presence of mind doesn’t allow this, dump the still-frozen corn into a pot or  deep dish and run hot tap water over it. In five minutes you’ll have assembled the rest of the ingredients, the corn will be thawed but still crisp, and all will be right with the world. Strain the corn and proceed to throw together your salad.

The second reason I call this Potluck Salad is that the ingredients are somewhat potluck, depending on what I have kicking around the back of my fridge or in the garden. You could try bell peppers, celery, scallions, and/or fresh parsley or cilantro. Whatever you add, everything gets cut small so that the bits and pieces are no bigger than the beans.

In this version, I’ve added shredded carrot, both red and green cabbage, finely chopped kale from the garden, and a long splash of dressing that began with half a jar of salsa to which I added a quarter cup each of balsamic vinegar and olive oil, and a heaping tablespoon of sage and parsley pesto though any pesto would do and none works too. (Stay tuned — my vegan pesto recipes coming soon.)


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