How’s that for a mouthful of salad and my latest craze for fast food lunches? Being the cook book lover and foodie that I am reading recipes is at the top of my list. So I tried an intriguing black bean and sweet potato salad last week from one of the magazines I read. It had an olive oil, balsamic vinegar, garlic, cilantro dressing with chopped tomato in it. How can you lose with some of our favorite flavors?

What I realized after making the salad was that it tasted very much like a tomato bruschetta with added elements. So the next time I skipped the recipe and made my favorite bruschetta mixture with fresh chopped tomato (2 medium), 2 cloves chopped garlic, 2 T. extraordinary olive oil, 2 T. balsamic vinegar, 1/2 cup fresh basil, salt and fresh ground pepper. (Let it stand a while to let the many flavors blend with each other.) This time I tossed it with some leftover cooked quinoa and a can of navy beans and we had another winner.

As long as you have fresh tomatoes, fresh herbs and, of course, fresh garlic the possibilities are infinite.

Pin It on Pinterest

Share This

Share this post with your friends!