Recipes on a Budget

"Affordable Recipes for All"

Tuna Rice Salad

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1/4 lb trimmed green beans (or 101/2 cups cooked green beans
1-1/4 cups cooked rice
2 Tbsp chopped celery with leaves
2 Tbsp chopped green onions
1 ea (3-1/4-oz) can tuna in water, drained
1 Tbsp peeled, seeded and chopped fresh tomato
2 tsp olive oil
1 Tbsp chopped coriander (cilantro) or parsley
1 tsp chopped anchovy (optional)
1-1/2 Tbsp peeled, seeded and minced jalapeno pepper
1 tsp rice wine vinegar or lime juice
    salt (optional)
    lime juice
    freshly ground black pepper
1 ea ripe tomato

 

Bring pot of water to boil.  add beans and boil for 2 minutes.  Pour beans into colander and run under cold water.  Drain beans and place on clean dish towel to absorb any moisture.  They should be cooked through but retain some texture.

Mix together rice, celery, green onion, tuna, tomato, coriander, anchovy and pepper.  Toss first with olive oil and then with rice vinegar.  Let sit for 15 minutes to meld flavors.  Taste and correct seasonings, adding salt if you wish.

Mound rice salad in middle of a plate.  Divide green beans into 2 equal portions and fan them out on sides of rice.  Squeeze lime juice over beans and sprinkle with black pepper.

Cut tomato into eighths and arrange it on top and bottom of plate.  Serve at room temperature.

 

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03/10/2013 Posted by | Salads | Leave a comment

Tropical Fruit Salad

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1 cup diced, peeled, pitted mango
1 cup diced, peeled, cored pineapple
1 cup diced, peeled banana
2 Tbsp pure maple syrup

 

Mix all ingredients in medium bowl.  DO AHEAD:  Can be made up to 2 hours ahead.  Cover and refrigerate.

 

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04/29/2012 Posted by | Salads | Leave a comment

Shrimp and Potato Salad

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1 sm red onion (about 4-oz), thinly sliced into rings
5 Tbsp red wine vinegar
1-3/4 lbs unpeeled russet potatoes
    Kosher salt
1/4 cup dry white wine
    Freshly ground black pepper
1 lb large shrimp, cooked, peeled, and deveined, cut into 3/4” pieces
3 ea plum tomatoes (about 2/3 lb), quartered lengthwise, then crosswise
5 Tbsp extra-virgin olive oil
6 ea fresh basil leaves, thinly sliced

 

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain.  Transfer onion to a large bowl; add vinegar and toss to coat.  Set aside.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes.  Drain.  Let cool slightly.  Using a kitchen towel, rub skins off potatoes.  Cut potatoes into 3/4” pieces and transfer to a medium bowl; drizzle wine over.  Season with salt and pepper and gently toss to combine; set aside.

Add shrimp, tomatoes, and oil to bowl with onions.  Season with salt and pepper and toss gently to incorporate.  Let sit for 5 minutes until flavors meld.  Add basil, toss gently, and serve.

(10 servings)

 

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12/02/2011 Posted by | Salads | Leave a comment