Cajun French: Noir (Noo-ar) – Black
Cooking can be exhausting during the Dog Days of Summer. This salad is the perfect recipe for the summer heat – no cooking. It also can be used in various ways other than a salad – in a wrap, stuffed tomato, bed for chicken, fish or other protein. Be creative and make it your own.
Mais C’est Bon!
Enjoy!!
Ingredients:
Salad:
1 ½ cups of corn (15.25 oz can)
1 ½ cups black eyed beans, rinsed and drained (15.5 oz can)
¾ cup grape tomatoes, halved
½ cup green onions, chopped- green parts only
½ cup Cucumber, cubed (approx 1 sm)
¼ cup Celery, sliced
½ cup red bell pepper, sliced (or combination of colors)
½ cup red onion, sliced
2 oz jar diced pimentos
Chopped flat leaf parsley (½ cup)
1 tsp Cajunville Seasoning or other Cajun seasoning
¼ tsp salt
½ tsp black Pepper
Dressing:
1 Tbl fresh squeezed lemon juice
1 tsp Worcestershire sauce
½ tsp Crystal Hot Sauce
1 lg garlic clove, minced
1 tsp creole mustard
¼ tsp smoked paprika
¼ cup extra virgin olive oil
1 teaspoon honey
1 teaspoon Cajunville seasoning or other Cajun seasoning
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Equipment:
Cutting board
Measuring Cups
Measuring Spoons
Mise en Place dishes
Sharp knife
Garlic mincer
Lemon squeezer for juice
Jar or bowl for dressing
Whisk if using bowl for dressing
Can opener
Large bowl for mixing
Mixing spoon
Tasting spoon
Serving dishes (sm bowl, plate)
Utensils
Directions:
Dressing – combine all ingredients and mix well.
Salad:
If using canned vegetables, rinse before adding to salad.
Combine all salad ingredients in large bowl.
Pour salad dressing over mixture and combine well.
Can be used immediately or let sit for flavors to blend.
