Lunch
July 22nd, 2008 · No Comments · Posted in Uncategorized
Plate of leftover salads: beet and tomatoes, corn salad.
Preparation time: 5 minutes
Shopping: none
We never tire of having a container of our beet salad in the refrigerator. Fresh beets from the garden, tomatoes and red onion seasoned with extra-virgin olive oil and red wine vinegar is big on flavor and utterly refreshing, especially chilled. Next to that is a simple corn salad with many of the same ingredients, plus cilantro. I could easily add to that some of the jalapeno growing in the garden. We’ve had some in fresh salsa and the flavor is explosive–so fruity and aromatic, and no salmonella.
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