CAULIFLOWER - BLACK BEAN SALAD

[Guest guest]

CAULIFLOWER - BLACK BEAN SALAD

with BUTTERMILK PARMESAN DRESSING

The white cauliflower makes a striking backdrop for the black beans

and red and green bell peppers. The simple, tangy dressing is one you'll

probably want to use on other salads, too.

 

 

SERVES 4

 

 

6 cups, cauliflower florets (1 large head)

1 cup, cooked black beans

6 scallions/green onions(white and green parts) - thinly sliced

1 medium red bell pepper - seeded and cut into thin, 1 1/2-inch-long

strips (3/4 cup)

1 medium green bell pepper - seeded and cut into thin, into

1 1/2-inch-long strips (3/4 cup)

 

for the dressing:

3 or 4 large garlic cloves - peeled

5 tablespoons, cider vinegar

2 tablespoons, canola or other vegetable oil

1/4 cup, buttermilk

1/4 cup, finely grated Parmesan cheese (1 ounce)

1/4 teaspoon, salt

freshly ground pepper

 

 

 

To make the salad: Steam or par-boil the cauliflower just until

tender, 5 to 7 minutes. Allow it to cool.

 

In a serving bowl, combine the cauliflower, beans, scallions, and red

and green peppers.

 

To make the dressing: in a blender or food processor, process the

garlic, vinegar, oil, buttermilk and Parmesan until smooth, adding salt and

pepper to taste.

 

Toss the salad with the dressing, and serve immediately.

[Guest guest]

Now that's my kinda food!  Thanks for sharing.

 

 

Conscience is the inner voice that warns us somebody may be looking.