New Taste Journal
Whole Grain · Whole Food · Big Flavors
Watermelon-Pinto Bean Salad
With Feta Cheese
Ingredients Per Salad:
1 Cup Romaine Lettuce
1/3 Cup Watermelon
2 Tbs. Red Onion
2 Tbs. Corn Kernels
2 Tbs. Cilantro Leaves
1 Jumbo Green Olive
1 Tbs. Feta Cheese, optional
3 Tbs. Cumin Dressing (recipe below)
1/3 Cup Pinto Beans, canned or
1 teaspoon Olive Oil
2 teaspoons Ground Cumin
1 teaspoon Dark Chili Powder
1 teaspoon Oregano, dry
1/2 teaspoon Granulated Garlic, dry
1/2 teaspoon Salt
1/4 teaspoon Coarse Ground Black Pepper
3 Tbs. Lemon or Lime Juice
3 Tbs. Red Wine Vinegar
3 Tbs. Orange Juice
1 Tbs. Agave or Honey
Cut romaine into small bite size pieces.
Wash, spin dry and chill well.
Place all cumin dressing ingredients into a bowl.
Mix well and reserve.
Dressing and lettuce can be done a few hours ahead
Slice the rind off of a large chunk of watermelon.
Cut melon into small manageable size pieces.
Cut watermelon into half inch size pieces.
As far as the corn kernels you can use fresh or frozen, raw or cooked.
I like to cut the kernels off of a couple ears of corn and cook them dry in a hot pan.
Slice onion and olive thin.
Tear the leaves off of the cilantro stems.
Measure the corn.
Cut avocado into thin slices.
Measure & place prepared ingredients into a bowl.
Place pinto beans and 3 tablespoons of dressing into a small pan.
Bring dressing to a boil and boil for a few seconds.
Remove pan from heat and let cool for a quick minute.
Pour warm beans and dressing over salad ingredients.
Mix well and place into a salad bowl.
Drizzle a teaspoon or so of good olive oil over the salad.
Add crumbled feta cheese and a few grinds of fresh black pepper.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.