Category Archives: Salads

PAN-FRIED HALLOUMI AND WATERMELON SALAD

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I made a salad this weekend that my daughter really loved — so much so that she made it herself the next night.  We started by browning some halloumi cheese, also known as Greek grilling cheese.  Halloumi is kind of like the love child of mozzarella and feta.  It’s got a texture similar to mozzarella (except that it does not melt when you heat it), and the saltiness of feta.  Neither one, however, is a substitute for halloumi cheese.  It’s worth seeking out and trying.

We cut the cheese into 1/2″ slices, then cooked it in a dry nonstick skillet over medium heat until it was browned on one side, then flipped it and browned the other.  Once it was cool enough to handle, we cut it into cubes.

We lined a platter with baby arugula, then topped it with cubes of seedless watermelon, the halloumi cubes, and thinly sliced radishes.  A sprinkle of salt and pepper, a tiny drizzle of olive oil and Saba or balsamic glaze, and you have the makings of a light, fresh, and visually striking summer salad.

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Salty, chewy goodness

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Refreshing!

BLACK BEAN AND CORN SALAD

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The past few weeks, Houston has been abloom with beautiful white fragrant flowers.  Fences everywhere are draped with star jasmine, also known as Confederate jasmine:

jasmine

The gardenias must have enjoyed the mild winter, because they are big and beautiful this year:

gardenia

 

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The same is true for the magnolias:

magnolia

On a warm night, if you close your eyes and inhale deeply, the scent from these flowers is so powerful it is almost overwhelming.  It has been a spectacular spring this year.

Yesterday, however, we were reminded that summer is, if not actually here yet, pretty close.  It was hot, muggy, and that familiar dusty haze hung overhead.  My husband’s firm had its kickoff summer recruiting party, and my son and I went to our first cookout of the year.  Sigh.  Time to settle in (and I do mean “in”) for another long, hot, Houston summer.

I made my favorite Black Bean and Corn Salad to bring to the cookout.  It’s easy, healthy, and colorful.  I make it often, especially in the summer.

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BLACK BEAN AND CORN SALAD
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Recipe type: Salad
 
Ingredients
  • 15-ounce can black beans, rinsed and drained
  • 11-ounce can corn, drained (yellow and white blend looks great)
  • 1 large tomato, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 large lime
  • 2 teaspoons olive oil
  • ¼ teaspoon cumin
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 1 large ripe but still firm avocado, peeled, pitted, and diced
Instructions
  1. Mix together beans, corn, tomato, cilantro, lime juice, olive oil, cumin, and cayenne in a medium bowl. Season with salt and pepper, to taste. Just before serving, add avocado and toss gently.

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