Everything about life has been on vacation mode until this week. We have been slow to rise, late to bed, seeing the world, tasting the world, beach time, pool time, splash time, snuggle time, books, and baking. Recently we have been spending a lot of time in our new garden, tending to our seedlings, but mostly just watering and staring at our plants. We have been pruning our herb garden in hopes of bigger, thicker bushes…and I am hoping “green thumbing” runs in the blood. My father is a plant whisperer. I have many memories of walking through my hometown woods with my father as a kid. He pointed to plants and gave me both their botanical and common names, taught me how to identify poison oak in all four seasons, and explained the differences between lichen and moss. We have beautiful oak trees dripping in Spanish Moss (which is neither a moss nor a lichen) of an almost earthy teal if that makes any sense, and a salty fog that feels like home in those woods. So…I am hoping that gardening, like cooking, and be heritable. Happy bleated father’s day dad, I love you so.
This salad is dressed with the herbs from our garden, and I will hopefully make it again with our own peppers and cucumbers. It is super easy to make and tastes like summer. I might add this tastes super with a cold, Mexican beer out of the bottle.
I apologize for the quick phone photos!
Simple summer salad with a harissa dressing…
1 cup dried black beans, soaked overnight and cooked until tender (or 1 can of black beans, rinsed)
two ears corn, grilled and kernels removed (or Trader Joes sells a nice frozen roasted corn)
2 cups dry quinoa, cooked and tossed
1 cup toasted pepitas
2 vine ripened tomatoes, diced
1 large red pepper, diced
two small cucumbers, diced
handful of fresh cilantro, minced
handful of fresh parsley, minced
cumin, to taste
salt and pepper, to taste
Combine all ingredients together.
equal parts olive oil and lime juice, amount will vary, just go little by little.
Harissa (homemade or bought) or harissa powder (you can also use a mixture of Cayenne Pepper and chili powder if you don’t have easy access to harissa)
Salt and pepper
Whisk ingredients together adjusting the spices as you like, and pour over salad, and toss.
Serve salad with some crumbled queso fresco over the top.
Eat together, toast to each other, and share!