|This Crunchy Chopped Salad has sugar snap peas, radishes, jicama, tomatoes, and green garbanzo beans!|
It's a sign of spring when I start making big crunchy salads to eat for lunch. My lunch salads can include just about anything that's in the fridge or on the counter, and when I come up with a combination that's especially good I'll often make it again the next day and take pictures for the blog. I love crunchy ingredients in salad, so the crunch factor from sugar snap peas, radishes, and jicama gave this salad that extra something that made it a keeper for me. The tomatoes and green garbanzo beans gave the salad some other textures, and I used a barely-spicy cumin-lemon vinaigrette that was perfect with the other flavors.
You may be looking at all the things going on in this salad and thinking that you'll never have all these ingredients at the same time. That would be true at my house on some days too, but use this recipe as just a template for chopped salad and feel free to substitute other things you have on hand.
jicama in salad, but turnip is a good substitute. This was cut into cubes.
If you don't have green garbanzo beans, you could substitute any type of canned beans, rinsed and drained, or just leave out the beans.
And even when I have to buy them from the store, when it starts to be spring I must have my tomatoes. (Don't ever buy them if they don't have that tomato smell though; tomatoes with no smell will be tasteless.)
Mix together lemon juice, ground cumin, black pepper, and a generous amount of Vege-Sal (or slightly less salt); then whisk in olive oil.
Toss all the ingredients together with the dressing and devour! (And if it was lunchtime, I'd be having this with my favorite drink that I'm only drinking once a day.)
(Recipe created by Kalyn for a lunch salad; makes 2 whole-meal salad servings or 4 side-dish salads.)
1 C diagonally sliced sugar snap peas
4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
1 C jicama, cut in cubes (about 1/2 large jicama)
1 C cherry tomatoes, cut in half
1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
2-3 cups chopped romaine lettuce
2 T fresh-squeezed lemon juice
1/2 tsp. ground cumin
salt and fresh ground black pepper to taste (I used Vege-Sal)
3 T extra-virgin olive oil
If using frozen green garbanzo beans, thaw by running hot water on them for a few minutes, then let them drain while you prep other ingredients. (To substitute other canned beans, dump beans into a colander placed in the sink and rinse with cold water until no more foam appears, then let beans drain while you prep other ingredients.)
Cut pointed ends off of sugar snap peas, then cut in diagonal slices. Trim radishes, wash, cut in half and then cut into half-moon slices. Peel jicama, slice, and then cut in 1/2 inch cubes. Cut cherry tomatoes in half. Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.
Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.
Mix together lemon juice, ground cumin, Vege-Sal (or salt), and pepper, then whisk in olve oil 1 Tablespoon at a time. Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing. Serve immediately.
If you weren't going to eat all the salad right away, you could prepare the sugar snap peas, radishes, jicama, lettuce, and green garbanzo beans in advance, but don't cut and add the tomatoes or add the dressing until right before you eat the salad.
South Beach Suggestions:
Everything in this salad is a low-glycemic ingredient, and this could be eaten for any phase of the South Beach Diet.
More Salads with Sugar Snap Peas, Jicama, Radishes, Tomatoes, or Green Garbanzo Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing from Kalyn's Kitchen
Quinoa Salad with Avocado, Radishes, Cucumber, and Cumin-Lime Vinaigrette from Kalyn's Kitchen
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Brown Rice and Green Garbanzo Salad with Carrots, Parsley, and Pine Nuts from Kalyn's Kitchen
Sugar Snap Pea and Radish Salad from The Bitten Word
Jicama, Orange, and Radish Salad from Herbivoracious
Winter Cobb Salad from Cooking with Amy
Colorful and Crunchy Asian Slaw from Fare to Remember
Spicy Thai Jicama Salad from What We're Eating
Spinach Salad with Fuyu Persimmon, Jicama, and Avocado from Cookin' Canuck
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)