Looking for cold recipes with legumes.
February 18, 2009 12:36 PM
Please share your cold recipes for salads, succotashes, and soups featuring lentils, split peas, and other legumes.
Especially appreciated are recipes relatively low in calories, carbs, and fat.
Especially appreciated are recipes relatively low in calories, carbs, and fat.
Erm, do be aware that anything rich in legumes will, by definition, also be rich in carbohydrates. However, they're still extraordinarily healthy!
Chocolate & Zucchini's Apple and Cumin Lentil Salad is fantastic -- skip the phyllo dough crisps on top to eliminate some fat, otherwise it's extremely healthy.
Smittenkitchen has a fantastic salad, too: a Cauliflower, Bean and Feta Salad (reduce the amount of dressing and feta to cut more fat, if desired). I also love Deb's White Bean Roasted Red Pepper Dip, which has an adorable story behind it, besides.
posted by amelioration at 2:02 PM on February 18, 2009
Chocolate & Zucchini's Apple and Cumin Lentil Salad is fantastic -- skip the phyllo dough crisps on top to eliminate some fat, otherwise it's extremely healthy.
Smittenkitchen has a fantastic salad, too: a Cauliflower, Bean and Feta Salad (reduce the amount of dressing and feta to cut more fat, if desired). I also love Deb's White Bean Roasted Red Pepper Dip, which has an adorable story behind it, besides.
posted by amelioration at 2:02 PM on February 18, 2009
This recipe for Wheatberry Salad with Citrus, Pine Nuts, Feta, and Spinach is fantastic.
posted by donovan at 2:13 PM on February 18, 2009
posted by donovan at 2:13 PM on February 18, 2009
Another from Smitten Kitchen. It's supposed to be served warmish, but I bet it's fine cold, too.
posted by kestrel251 at 2:58 PM on February 18, 2009
I'll link here to my recipe for Glorp, my favorite dish with lentils and split peas.
posted by eclectist at 5:04 PM on February 18, 2009
posted by eclectist at 5:04 PM on February 18, 2009
I love this warm lentil salad with goat cheese-very flavorful, and good cold, too.
posted by purenitrous at 8:15 PM on February 18, 2009
posted by purenitrous at 8:15 PM on February 18, 2009
I made this Warm Lentil Soup with Pancetta tonight, and it was spectacular.
posted by Jupiter Jones at 8:33 PM on February 18, 2009
posted by Jupiter Jones at 8:33 PM on February 18, 2009
This one is spicy:
Black Bean Salad
15 ounce can black beans, drained and rinsed
1/2 cup red onion, diced
1 cup red bell pepper, diced
Dressing:
1/4 cup lime juice
3 tablespoons olive oil
3 tablespoons minced cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
1 tablespoon minced pickled jalepeno
Mix together dressing ingredients and pour over beans, onion and bell pepper and toss. Chill for an hour or more before serving.
Serves 4
posted by zinfandel at 8:33 PM on February 18, 2009
Black Bean Salad
15 ounce can black beans, drained and rinsed
1/2 cup red onion, diced
1 cup red bell pepper, diced
Dressing:
1/4 cup lime juice
3 tablespoons olive oil
3 tablespoons minced cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
1 tablespoon minced pickled jalepeno
Mix together dressing ingredients and pour over beans, onion and bell pepper and toss. Chill for an hour or more before serving.
Serves 4
posted by zinfandel at 8:33 PM on February 18, 2009
Whoops, I missed the "cold recipe" part of that. Ok, here's one I like with chick peas. It's basically just got asian flavor influences, but I couldn't assign a proper name to it. It's simply chick peas dressed with a vinaigrette of vegetable oil, plum vinegar, green onions, ginger, a few drops of sesame oil, soy sauce, and chili peppers. Let that marinate in the fridge a couple of hours and you've got a lovely side dish.
posted by Jupiter Jones at 8:36 PM on February 18, 2009
posted by Jupiter Jones at 8:36 PM on February 18, 2009
Ah, how about some Rice and Black Bean Salad with Cumin Dressing?
This is THE BEST. Originally from Cooking Light. Modifications I've made:
- Awesome prepared with Qinoa or brown rice
- I use chicken stock to prepare the qinoa/rice for deeper flavor
- I sub red pepper flakes for jalapeno
- I use red onion instead of green
- The dressing is KEY, but I hardly ever make the tomato topping
- AWESOME at a cookout, with flank steak, or on its own as a meal.
- Great for brown bag lunches.
Recipe:
Turmeric, the ground spice that makes curry powder yellow, colors the rice in this main-dish salad. Parboiled rice is treated so that the starch in the grain is gelatinized, resulting in separate grains. Don't use instant, or precooked, rice in it's place.
Yield
6 servings (serving size: 1 1/3 cups)
Ingredients
* Rice:
* 1 teaspoon vegetable oil
* 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's converted rice)
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cumin
* 3 1/3 cups water
* 1/2 teaspoon kosher salt
* 1 cup frozen whole-kernel corn, thawed
* 1/2 cup finely chopped seeded peeled cucumber
* 1/2 cup finely chopped red bell pepper
* 1/2 cup finely chopped green onions
* 1/4 cup chopped cilantro
* 1 tablespoon minced seeded jalapeño pepper
* 1 (15-ounce) can black beans, rinsed and drained
*
Dressing:
* 1 teaspoon ground cumin
* 6 tablespoons fresh lime juice
* 3 tablespoons vegetable oil
* 2 tablespoons water
* 1/2 teaspoon kosher salt
* 1 garlic clove, minced
*
Topping:
* 2 cups thin wedges plum tomato (about 4 tomatoes)
* 1 tablespoon fresh lime juice
* 1/8 teaspoon kosher salt
Preparation
To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 1/3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Add corn and next 6 ingredients (corn through black beans).
To prepare dressing, heat 1 teaspoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir into rice mixture.
To prepare topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt. Place rice mixture on a serving platter; spoon tomato topping over rice.
posted by Seppaku at 9:45 AM on February 19, 2009
This is THE BEST. Originally from Cooking Light. Modifications I've made:
- Awesome prepared with Qinoa or brown rice
- I use chicken stock to prepare the qinoa/rice for deeper flavor
- I sub red pepper flakes for jalapeno
- I use red onion instead of green
- The dressing is KEY, but I hardly ever make the tomato topping
- AWESOME at a cookout, with flank steak, or on its own as a meal.
- Great for brown bag lunches.
Recipe:
Turmeric, the ground spice that makes curry powder yellow, colors the rice in this main-dish salad. Parboiled rice is treated so that the starch in the grain is gelatinized, resulting in separate grains. Don't use instant, or precooked, rice in it's place.
Yield
6 servings (serving size: 1 1/3 cups)
Ingredients
* Rice:
* 1 teaspoon vegetable oil
* 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's converted rice)
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cumin
* 3 1/3 cups water
* 1/2 teaspoon kosher salt
* 1 cup frozen whole-kernel corn, thawed
* 1/2 cup finely chopped seeded peeled cucumber
* 1/2 cup finely chopped red bell pepper
* 1/2 cup finely chopped green onions
* 1/4 cup chopped cilantro
* 1 tablespoon minced seeded jalapeño pepper
* 1 (15-ounce) can black beans, rinsed and drained
*
Dressing:
* 1 teaspoon ground cumin
* 6 tablespoons fresh lime juice
* 3 tablespoons vegetable oil
* 2 tablespoons water
* 1/2 teaspoon kosher salt
* 1 garlic clove, minced
*
Topping:
* 2 cups thin wedges plum tomato (about 4 tomatoes)
* 1 tablespoon fresh lime juice
* 1/8 teaspoon kosher salt
Preparation
To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 1/3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Add corn and next 6 ingredients (corn through black beans).
To prepare dressing, heat 1 teaspoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir into rice mixture.
To prepare topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt. Place rice mixture on a serving platter; spoon tomato topping over rice.
posted by Seppaku at 9:45 AM on February 19, 2009
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Chickpea and Mung Salad. Mmmm... mung.
posted by Andy's Gross Wart at 1:19 PM on February 18, 2009