If you read this post from my Kitchen K-9, Jet, you will understand why I selected a quick and healthy salad this week. I purchased Za’atar, a Middle Eastern spice combining sumac, thyme and sesame seeds for a few reasons: love spice combinations, enjoy ethnic cuisines and will help with any ruts I fall into! We have many vegan guests at the market as well as guest who arrive in workout gear via bike or jogging. I thought they would especially enjoy this dish.
Thanks to the following vendors who contributed to my dish and table decorations:
- Bee Heaven Farms
- Benny’s Produce
- Jerry’s Here Produce – Congrats on your Food Network filming yesterday!
- John’s Lemonade Stand
- Olga Diaz’s Produce
- Ramirez Produce
- Ceramic League
- Sierra Sea Salts
Bean Salad with Za’atar adapted from Susan Voisin
- 1 medium red bell pepper, chopped
- 2 ribs celery, minced
- 1 large jicama
- 4 green onions, sliced
- 1/2 cup minced parsley
- 1/2 can of EACH: white beans, chickpeas, great northern beans, and navy beans, rinsed well and drained
- 1/2 package lite silken tofu (about 6 ounces)
- 2 cloves garlic
- 3 to 4 teaspoons za’atar (or 2 tsp. sumac, 1 1/2 tsp. thyme, 1 tsp. sesame seeds)
- 1 teaspoon smoked paprika
- Juice 1 lemon
- 1 tsp. lemon salt (Sierra Sea Salts)
Place the bell pepper, celery, jicama, green onions, parsley, and all but 1/2 cup of the beans into a large serving bowl.
Place the remaining ingredients, including the reserved beans and juice of a lemon, into a food processor, and blend until smooth. Add this dressing to the bowl and stir well to coat. Refrigerate until well chilled, at least an hour, but better the next day. Check seasonings and add more salt, lemon juice, and za’atar to taste. Serve sprinkled with additional parsley or za’atar.
Next week, no market post – catch me walking around the Grand Tasting event of the South Beach Food and Wine Festival!