Fiber Fool

On Monday the gals whom I knit with in the afternoons had an all day “sock-in” that was hosted by the lovely Rahchayl (who was hiding the fact that her birthday is on Friday). She has a great place with copious shade in the backyard that looks out onto pasture that houses a few horses. It was a perfect location to spend our first 90 degree day of the season.

The trick with 90 degree days and potlucks is something that will survive the heat. One of my favorite dishes to bring is a bean salad from The Border Cookbook, a James Beard award winner. It is called Ensalada de Dos Frijoles and is free of meats, mayo and other ingredients that can be dodgy in warm weather. It is also naturally vegetarian (and easily vegan if desired) so most can partake in it. Several people asked for the recipe so I figured I post it while I was typing it up. The version here is with the changes I’ve made.

Ensalada de Dos Frijoles

(adapted from The Border Cookbook)

For the dressing:

• 6 Tbl Extra Virgin Olive Oil
• 2 Tbl Fresh Squeezed Lime Juice
• 1 tsp Prepared Dijon Mustard
• 1 Chipotle Pepper in Adobo, minced fine
• 1-2 tsp Adobo Sauce (I use 1 tsp for potlucks which most everyone can handle, but I really like heat of 2 tsp)
• 1/2 tsp Cumin, toasted and ground
• 1/4 tsp Dried Sage Leaves, crumbled
• 1 Clove Garlic, minced fine
• Salt and Pepper to Taste

For the salad:

• 1 14-oz can Chickpeas, drained and well rinsed (or 1 1/2 cups cooked)
• 1 14-oz can Black Beans, drained and well rinsed (or 1 1/2 cups cooked)
• 3 oz Medium Cheddar or Pepper Jack Cheese, cubed to same size as chickpeas
• 1/2 Red Onion, finely diced
• 1 Red Bell Pepper, finely diced
• 1/2 Pint Grape Tomatoes, halved
• 3 Tbl Fresh Cilantro, chopped

Combine all dressing ingredients in small bowl and whisk well. Combine all salad ingredients except cilantro in a large bowl. Pour dressing on top, stir and chill overnight. Just before serving add the fresh cilantro.

For those who dislike beans, I’ve also adapted it by replacing the beans with rotini pasta and grilled chicken breasts that had been seasoned with a touch of salt, cumin and oregano. I also added some chopped black olives for some additional color.

The dressing is real versatile. Use it to make a nice southwest inspired cous cous salad with many of the same vegetables plus perhaps some jicama! Or even have it just over simple baby greens with or without some chicken. I expect it would make a nice marinade for chicken or tofu as well. Experiment and have fun!