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Explore Recipes Sides & Salads

Bountiful Bean and Corn Salad

Posted on by The Olive Oil Hunter

Looking for a fast meal with layers of flavor? This dish has it all. What’s more, you can make it your own by adding other veggies or a protein, like poached shrimp or grilled chicken. Need it “to go”? Use a whole wheat or corn tortilla to turn it into a wrap. Note: If using canned corn, rinse and pat dry; if using frozen corn, defrost, rinse, and pat dry.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 cups corn kernels, fresh, canned, or frozen 
  • 3-ounce slice feta cheese, crumbled
  • Two 15.5-ounce cans black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 1 small red onion, diced
  • Coarse sea salt, to taste 
  • Freshly ground black pepper, to taste

Directions

Step 1

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and the corn kernels. Cook until the corn gets a slight char. Add the feta crumbles and stir until they melt. Transfer the mixture to a large bowl.

Step 2

Fold in the beans, tomatoes, bell pepper, and red onion. Season to taste with salt and pepper, then drizzle with more olive oil.

Yields 4 servings

Avocado Tuna Salad

Posted on by The Olive Oil Hunter

This twist on tuna salad forgoes mayo for creamy, nutrient-dense avocado (the avocado should be ripe but still somewhat firm). This recipe is also great made with grilled tuna—the next time a fillet is on the dinner menu, consider making a little extra to enjoy this dish for lunch the next day.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt 
  • 1/2 teaspoon freshly ground black pepper
  • 1 Hass avocado, cut into chunks
  • One 5-ounce can chunk light tuna, drained and flaked, or the equivalent amount of grilled tuna 
  • 1 cup cherry tomatoes, halved
  • 3/4 cup canned cannellini beans, rinsed and drained
  • 2 tablespoons minced red onion
  • 4 cups mixed spring greens, arugula, and/or baby spinach

Directions

Step 1

In a large bowl, whisk the olive oil and lime juice. Whisk in the parsley, salt, and pepper. Place half the avocado chunks in the bowl and mash them into the dressing. Gently fold in the rest of the chunks, the tuna, tomatoes, beans, and red onion. 

Step 2

Divide the greens between two bowls and top with equal amounts of the tuna and drizzles of olive oil.

Yields 2 servings

Sherried Carrots

Posted on by The Olive Oil Hunter

The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.

Ingredients

  • 1 pound carrots, scrubbed and peeled as needed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Pedro Ximénez sherry
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.

Step 2

Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.

Step 3

Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.

Serves 4

Barley Bowl

Posted on by The Olive Oil Hunter

Barley is a nutritious whole grain that retains far more nutrients than pearl barley. It does take longer to cook and tends to require more water, but the taste is more than worth it, and you can make it up to 3 days in advance. I like to enhance this medley with pomegranate molasses. A staple in Mediterranean and Middle Eastern cuisines, it’s a luscious sweet-tart syrup made by boiling down pomegranate juice until it becomes thick. It’s available at spice and gourmet shops, but it’s easy enough to make on your own…with a little patience—expect a couple of cups of juice to take an hour or more to reduce (check the pot often and stand by when it gets close to the syrup stage to avoid burning it). 

Ingredients

  • 1 cup uncooked hulled barley
  • 8 cups water, divided use
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large sweet onion, chopped 
  • 1 teaspoon coarse sea salt 
  • 8 ounces white mushrooms, cleaned and thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon each chopped fresh flat-leaf parsley and thyme leaves
  • 8 ounces spinach leaves, rinsed, patted dry, and rough-chopped
  • 1 cup green peas, fresh or frozen (see Healthy Ingredient Spotlight in weekly newsletter)  
  • Optional: 1 tablespoon pomegranate molasses, more to taste

Directions

Step 1

Add the dry barley and 6 cups of water to a wide saucepan. Bring to a boil and then turn down the heat and simmer for an hour, stirring occasionally and checking that the water doesn’t evaporate before the barley is done; if needed, add more water, 1 cup at a time. For the last 10 minutes, stir continuously to prevent scorching as the last of the water gets absorbed.

Step 2

Defrost the peas if frozen. Heat a wok or wide sauté pan over medium heat. When hot, add the olive oil and onions; cook until the onions turn translucent, sprinkling them with salt after 5 minutes. Add the mushrooms, garlic, black pepper, and herbs; continue cooking until the mushrooms give up most of their liquid. Push the other vegetables to the side and add the spinach, a handful at a time, cooking each batch until wilted. 

Step 3

When all the vegetables are tender, fold in the peas, cooked barley, and pomegranate molasses, if using. Serve in deep bowls with a drizzle of olive oil.

Yields 4 servings