For hot summer days, a cool protein-rich salad using fresh ingredients from your garden really hits the spot. At Pendle Hill, we had a bumper crop of elephant garlic on hand for this salad. Serves 6-10.
Salad Body:
10 cups cooked black beans, drained
1/4 cup celery, diced
3/4 cup red onion diced
3/4 cup red bell pepper diced
3/4 cup green bell pepper, diced
3/4 cup carrot, julienned
3/4 cup cilantro, chopped
Dressing:
1/2 cup orange juice
1/4+ cup lime juice
1/8 cup grapeseed oil
2 T elephant garlic, minced
1/8 cup ginger, minced
2 T ground cumin
1 tsp ground coriander
2 tsp ground nutmeg
1/8 tsp ground cloves
salt and pepper to taste
Directions:
- Mix together all the ingredients of the salad body;
- In a large bowl, whisk together the dressing ingredients until the spices are well incorporated;
- Add the dressing to the salad body ingredients and toss until well blended;
- Adjust for salt and pepper;
- Enjoy.
