I ran across an interesting salad recipe in Saveur magazine. They used black-eyed-peas. To me, black eyes peas don’t have a good taste or texture. But, the rest of this recipe looked killer! Instead of the black eyed peas, I used white beans. Now I’m not going to prepare white beans by soaking and boiling, so this is in a can. Very easy White Bean Summer Salad!
White Bean Summer Salad:
2 limes, juiced
1/3 cup rough chopped flat leaf parsley
1/4 cup canola oil
1 can white beans
3 scallions, chopped
1/2 red bell pepper, finely chopped
1 tomato, seeded and finely chopped
2 baby cucumbers, finely chopped
1/2 (or more), jalapeno pepper, minced
salt and pepper, to taste, (1/4 tsp of each)
In a bowl, combine lime juice and parsley. Slowly add canola oil while whisking. Mix together well.
Fold in the remaining vegetables and spices.
Let rest for one hour at room temperature to meld the flavors, Mix, then serve.
You could have this with almost any meat or seafood, Tonight, we had boneless pork chops. I coated them with a dry rub and pan fried the pork.
Pork rub (Cooking Light recipe)
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
1 tsp paprika
1 tsp chili powder
1 tsp black pepper
1/2 tsp salt
Lightly coat pork with olive oil and generously coat one side of the pork with the rub.
Heat skillet to medium, lightly oil the pan, (I used olive oil).
Place chops, spice side down and fry for about 4 minutes. Oil and season second side. Turn and fry for about 4 minutes. (Check temp with fast read thermometer, 140 degrees). Take off heat and rest for a few minutes. (Or grill the chops which would be tastier. We had rain showers so I didn’t get the grill going).
In the skillet, add about 1/4 cup of white wine to drippings to make a sauce. Heat and stir until thickened and serve over the pork.
Serve with the bean salad.
This was a really easy, but delicious meal. Hope you try it.
Leave comments if you try this and let me know what you think!
Life is always good on a boat, especially Paradise!