Food For A Collation - made by me, but thanks goes to the recipes

 

  

Roasted potato and grape tomato salad, with barbecue sauce and mayo etc.

Black Bean Salad With Scallions and Charred Tomatoes

(Makes 4 servings)

1 pint grape or cherry tomatoes

2 15½-ounce cans black beans, rinsed and drained

Kosher salt and ground black pepper

1 bunch scallions, thinly sliced

¼ cup extra virgin olive oil

¼ cup lime juice

1 cup lightly packed fresh cilantro OR flat-leaf parsley (I went with parsley, because cilantro = )

2 ounces queso fresco or feta cheese, crumbled (½ cup) (I used feta because it’s what was on hand)

Warm a 12-inch skillet over high heat for 2 minutes. Add the tomatoes and cook, occasionally shaking the pan, until the skins split and char; transfer to a small bowl and set aside. In a large, microwave-safe bowl, toss the beans with ½ teaspoon salt. Cover and microwave on high until hot, 1½ to 2 minutes. Immediately add the tomatoes, scallions, oil, and lime juice; toss, then season with salt and pepper. Cool to room temperature, stirring once or twice. Stir in the cilantro/parsley. Serve sprinkled with the queso fresco/feta.

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Black Bean Salad With Scallions and Charred Tomatoes

(Makes 4 servings)

1 pint grape or cherry tomatoes

2 15½-ounce cans black beans, rinsed and drained

Kosher salt and ground black pepper

1 bunch scallions, thinly sliced

¼ cup extra virgin olive oil

¼ cup lime juice

1 cup lightly packed fresh cilantro OR flat-leaf parsley (I went with parsley, because cilantro = )

2 ounces queso fresco or feta cheese, crumbled (½ cup) (I used feta because it’s what was on hand)

Warm a 12-inch skillet over high heat for 2 minutes. Add the tomatoes and cook, occasionally shaking the pan, until the skins split and char; transfer to a small bowl and set aside. In a large, microwave-safe bowl, toss the beans with ½ teaspoon salt. Cover and microwave on high until hot, 1½ to 2 minutes. Immediately add the tomatoes, scallions, oil, and lime juice; toss, then season with salt and pepper. Cool to room temperature, stirring once or twice. Stir in the cilantro/parsley. Serve sprinkled with the queso fresco/feta.

77

3 Comments

Like

Comment