A little madness in the Spring
Is wholesome even for the King,
But God be with the Clown,
Who ponders this tremendous scene-
This whole experiment of green,
As if it were his own!
The buds are rapidly blooming on the tree outside my kitchen window. Last weekend I stepped outside to examine a branch; overnight its blossom nubbins had expanded into flowers. As the season changes so should our diets, a theory encouraged by the Macrobiotic approach. So in the spirit of lighter eating, try my “Fiesta Salad,” named for its vibrant colors.
- 1 bunch cilantro, finely chopped or quickly pulsed in a food processor
- 1 red pepper, finely chopped
- 1 red onion, finely chopped
- 1 lime, juiced
- 1 bag of frozen sweet corn, cooked as instructed on package
- 1 bag of frozen edamame, cooked as instructed on package
- 1 can black beans, drained & rinsed
- 1 can aduki beans, drained & rinsed
- 1 can garbanzo beans, drained & rinsed
- 1 can black eyed peas, drained & rinsed
- 1 bottle of balsamic vinaigrette salad dressing (I like Whole Foods 365, fat free)
- 6 tablespoons cumin
- 1 teaspoon cayenne pepper (increase or decrease as desired)
- 1 tablespoon coriander
- 2 tablespoons salt
- 2 tablespoons black pepper
Combine beans, red pepper, onion, corn and edamame in a large bowl. Add cilantro. Drizzle lime juice and balsamic dressing over the ingredients and add cumin, salt, coriander, cayenne, and pepper. Stir all ingredients until they’re completely covered in dressing. Cover and chill for 1-2 hours before eating. Serve Fiesta Salad as a side dish, or over rice as a complete meal.
Serves 6-8, and is fabulous as leftovers.