Winter Salad

January 22nd, 2017

Winter Salad

We are spending more time in the kitchen this winter.  Usually we are in Florida this time of year.  But we sold the Florida house last spring and this is our first year experiencing winter in North Carolina. Granted we don’t have the brutal weather of the north, but it has been snowy, bleak and cold.  We’ve had fires in the fireplace, cooking some of our meals there.  There have been roasts and grilled poultry, lots of soups and casseroles.  All of this heavy cooking makes me hungry for something light and nutritious.

Winter Salad

This winter salad utilizes canned black beans and chickpeas along with easily found winter vegetables like cucumbers, cherry tomatoes, red onions and celery.  It keeps well in the refrigerator and can be turned into several different dishes.  Served on its own it is delicious but you could also:

1. Serve it over ground beef tacos.
2. Mix it with couscous or tabouli.
3. Add to a green salad.
4. Add canned tuna and serve it in a pita bread.

Winter Salad

This bright salad is getting us through the dreary weather.  One bright spot is that we will be leaving soon for 6 weeks in a rental house in Florida.  It is in a different small town for us and we are looking forward to it.

WINTER SALAD

1 Can Chickpeas, drained and rinsed
1 Can Black Beans, drained and rinsed
1 English cucumber, stripes peeled and diced
1/2 pint cherry tomatoes, halved
2 stalks celery, diced
1/4 cup red onion, diced
1 small bunch parsley, chopped
Juice of 1 lemon
1 Tablespoon white wine vinegar
3 Tablespoons olive oil
Salt and pepper to taste

Mix all ingredients through the chopped parsley in a large bowl.  Combine the lemon juice, vinegar, olive oil and salt and pepper in a small bowl.  Add to salad and toss well.  Store in the refrigerator for up to a week and use as you please.

Printable Recipe

 

18 responses to “Winter Salad”

  1. Monique says:

    Such a beautiful bowl too!
    Love colorful salads!

  2. I had to smile as this is a salad that my husband’s mother used to make although she called it a “summer salad” because of the tomatoes and cucumbers she always used in it. Enjoy your time in Florida, the weather has been delightful.

  3. It sounds like the perfect salad and I love that it can be used so many different ways! Have fun in Florida. I will miss you and look forward to seeing you when you get back.
    Hugs,
    Penny

  4. Susan says:

    Beautiful salad, Penny! It has been so gloomy here the past couple of weeks that I can’t remember what the sun looks like. Enjoy Florida!

  5. Jane says:

    I love this. I’ll double or triple it and try all those options you’ve added.

    I envy your weather. I hope we get there in the summer, preferably when it’s not as hot as Chicago!!

    Jane x

  6. Larry says:

    Salad looks very good Penny. I love the idea of cooking over you open fire.

  7. Your winter salad looks delicious!

  8. Lovely salad Penny. I’m very fond of black beans. Have fun in Florida. The weather has been warm & beautiful down our way, but a cold snap will be here tomorrow.
    Sam

  9. Gary Green says:

    Delicious. Much of what we make in terms of salad gets re-appropriated into tacos later in the week. We keep it in mind as we make salads and load them up more on ingredients that will survive refrigeration and re-heating in a pan.

    Hi to you too, Penny. I just saw your comment. I don’t get around to food sites as much as I used to because of my job now, and I’ve also taken up painting (See GaryGreenPaints.com). But I’m glad to see you are still going strong and I wish you wonderful happenings for 2017!

    • Penny says:

      So glad to hear from you Gary. Will check out your painting website. I come from a family with a talented painter. I have dabbled. Hope you keep up with blogging. Love your humor and creative mind.

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