It seems like the temperature shot up right after Memorial day! It’s been in the 90’s over the weekend and 97 today in DC/Northern VA! Whow. I’m not ready to say good bye to the spring yet!
I made this salad over the weekend for a potluck picnic–which was canceled and moved indoors after a vote for air conditioning. This amount serves quite a number of people so adjust the portion because leftover, wilted veggies won’t taste good.
We don’t usually eat canned peaches, but I had bought a can for a house guest who didn’t end up using it. What a great addition. If you’re serving the salad immediately, chill the peaches few hours earlier–they taste so much better cold.
- 1 can black beans, low-sodium if available
- 6 c romaine lettuce, chopped into medium size pieces
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 4-inches long piece of English cucumber, sliced into half circles (about 1 1/2 c sliced)
- 1 can peaches, packed in water
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1/2 tbsp pure maple syrup
- salt and pepper to taste
- 1/4 c sunflower seeds
Rinse the black beans thoroughly to get rid of any salt.
Combine the vegetables and the peaches in a large bowl. If you’re not serving the salad immediately, refrigerate until ready to eat.
Combine the oil, lemon juice, vinegar, syrup, salt and pepper in a jar and shake. Toss the vegetables with the dressing and sunflower seeds right before serving.
Main dish salad? Add some grilled fish, chicken, steak, tofu, or more beans for additional protein.
Do you have good summer salad ideas or recipes? Feel free to post a link of your favorite!