We are enjoying some glorious weather here in Scotland. It's wonderful! I don't remember such a good summer for years. I know it can't last, but I am enjoying it while I can.
The hot weather changes the food we are eating. Less soups and comfort food, no more cottage pie, stews or bakes and more salads, pasta and smoothies.
Our favourite new drink is a Mango Lassi with Cardamom and Cinnamon, we've had a few this week.
I made this substantial salad to tie in with this month's No Croutons Required, which Lisa is hosting this month over at Lisa's Kitchen. Lisa asked us for legume salads, so I just had a look in my fridge and cupboards for inspiration and came up with this salad.
Wholegrain rice, jersey royal potatoes, kidney beans, black eyed beans, ripe red salad tomatoes and roasted red pepper dressed in a coriander and lemon dressing.
It's colourful, filling and fresh. Frugal too, as I used what I had to hand, some very ripe tomatoes and the last pepper in the jar.
I hope you enjoy it.
Scroll down for the recipe and some of the best salad recipes on the web.
Potato and Bean Salad with Zingy Herb Dressing
A substantial Summer salad that is easy to throw together and finished off with a fresh and zingy lemon and coriander dressing.
- 250g cooked wholegrain rice
- 300g cooked jersey royal potatoes, sliced
- 400g tin black eyed beans
- 400g tin kidney beans
- 2 large ripe salad tomatoes
- 1 large roasted red pepper
- 25g fresh coriander
- 3 tbsp olive oil or cold pressed rapeseed oil
- the juice of 1 lemon
- a good grinding of black pepper
1. In a large bowl add the rice, potatoes and rinsed beans.2. Chop the tomatoes and pepper and add to the bowl. Give it all a good mix.3. Whizz up the coriander, oil and lemon juice and add to the salad. Season with black pepper and mix well.4. Enjoy!
Yield: Serves 4-6
Here are a few of the salads that have caught my eye recently:
|Carrot and Chickpea Salad ‘Moroccan Style’|
|Wholegrain Couscous, Red Sweet Pepper and Celery Salad|
|Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing|
|Quinoa Bowl with Citrus, Avocado and Edamame|
Food to Glow
Andrea's Easy Vegan Cooking
Four Seasons Food.
Four Seasons Food is hosted by Anneli over at Delicieux and Louisa from Chez Foti.
The Season is Summer and the topic is Barbecues and Barbecue Side Dishes.
I think this salad would make a great barbecue side dish.
Credit Crunch Munch.
Credit Crunch Munch (previously known as Frugal Food Friday) is all about saving some money, whilst still enjoying great food.
It is run by Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All. This month it is up and running over at Fish Fingers for Tea.