I love making this type of a salad at the end of a long week when my diet hasn't been on its best behavior and I'm craving something fresh yet satisfying. I throw it together on a Friday or early on a Saturday and keep it in the fridge for us to munch on all weekend. The best part is that with salads like this, the longer it marinates in the fridge, the better the flavors develop!
Depending on what the season is, the vegetables that you choose to use might be different than what I've created below. Just look at whats fresh at the market and combine it with what ingredients your body might be saying it needs. On this particular weekend I was really craving fresh and authentic Mexican flavors, so I used a lot of cilantro, lime juice, jalapenos, and pico de gallo. The only non-negotiables with this salad are the use of fresh herbs, freshly squeezed citrus juices, and raw vegetables.
Weekend Veggie Salad
Two 8 oz cans of chick peas/garbanzo beans, rinsed and drained
One pint of cherry or grape tomatoes, sliced in half
Kernels of four ears of corn, uncooked and sliced straight off the cob
One large cucumber, seeds removed and diced
One large jalapeno pepper, diced, with seeds and membrane removed according to your preferred level of heat
3/4 cup of fresh pico de gallo (for ease and simplicity, I used my favorite store-bought kind from the produce section of the grocery store)
The juice of one lemon
The juice of two limes
1/2 cup extra virgin olive oil
1 tablespoon of fresh flat-leaf parsley, finely chopped
2 tablespoons of fresh cilantro, finely chopped
1/2 tablespoon of kosher salt
Combine all of the above ingredients, adding a little more or less depending on your taste, and let marinate in the fridge for at least a half-hour before serving.
Serving suggestions: eat alone as a snack, top with an avocado and a few tortilla chips for a light lunch, or pair with a lean piece of protein for a satisfying dinner. We even filled an omlette with this salad one morning, topping it off with some cheddar cheese. Possibilities are endless!
... from the life of Katherine Hanson.