Deconstructed Gazpacho Black Eyed Bean Salad Recipes

DECONSTRUCTED GAZPACHO & BLACK EYED BEAN SALAD

Steps:

• Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
• Mix the onion, cucumber, tomatoes & mint in a serving dish.
• Place the dressing ingredients into a bowl and mix well.
• Mix dressing into the salad.
• Cover with cling film and cool in the fridge for an hour.
• Keeps well for 2-3 days.

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

DECONSTRUCTED GAZPACHO

Steps:

• Toast bread lightly under hot broiler on both sides. Let cool.
• Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.
• Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.
• Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

GAZPACHO SALAD

Steps:

• Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
• In a small bowl whisk garlic, olive oil and vinegar until blended.
• Pour dressing over vegetables, toss lightly and season with salt and pepper.

CHUNKY GAZPACHO AND BEAN SALAD

Steps:

• Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
• Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.

DECONSTRUCTED CAESAR SALAD

Steps:

• Place lettuce on a work surface with the natural curve facing up. Divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
• Drizzle with vinegar and oil. Place on platter and serve.

BLACK BEAN GAZPACHO

Steps:

• Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.

PERSIAN / IRANIAN GHALIEH ESFANAAJ

Steps:

• Wash black-eye beans, split-peas, and lentils, and soak in warm water for 4 hours. Rinse & drain then place in a large pan with approximately 1 litre of water. Add salt and cook over medium heat for 20 minutes. About one cup of water should be left. (Add water or ladle out extra if necessary).
• Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mixture into small balls. Fry meatballs in vegetable oil over medium heat until lightly browned all over.
• Wash spinach & drain well, chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for 15-20 minutes until there the pulses are soft & there is no water left. Add the pomegranate powder to the pot for the last minute of cooking.
• Wash mint and chop finely. Fry in oil for a few minutes.
• Serve Ghalieh-Esfanaaj in 4 bowls with 1/4 cup kashk & 25g of mint on the top of each. Serve with a good flat bread / taftoon etc.

SANTA FE BLACK BEAN GAZPACHO

Steps:

• Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
• Chill at least three+ hours. SERVE cold!
• Serve with: COBBETTES & corn tortillas.