“Salad is the kind of food that real food eats,” proclaimed Alf, the furry alien sitcom character from the 80’s. Clearly Alf’s rebuking of greens revealed his carnivorous orientation. However, his red meat of choice was cats. Most humans would prefer a plate of salad to Mr. Puss n Boots, but hey, to each his own.

Salads are certainly consumed all year long. However, because they are lighter fare and most often served cold, they are particularly associated with summer. The culinary encyclopedia Larousse Gastronomique defines salad as “a dish of raw, cold, or warm cooked foods, usually dressed and seasoned, served as an appetizer, side dish or main course.” With the breadth of that definition, Alf’s favorite dish could be considered a salad. Let’s rein in the nomenclature and define salads via Merriam-Webster: “a: green vegetables (as lettuce, endive, or romaine) and often tomatoes, cucumbers, or radishes served with dressing or b: a dish of meat, fish, shellfish, eggs, fruits, or vegetables singly or in combination usually served cold with a dressing.” With this latter definition in mind, let’s make some salads.

BEAN SALAD

2 cans (15.5 oz) Goya small white beans
2 small to medium, on the vine tomatoes, seeded and chopped
1 medium onion, chopped
1 small red bell pepper, chopped
4 sticks celery, chopped
2 garlic gloves, finely minced
Parsley and fresh thyme, to taste, chopped
Juice of half a lemon
Extra virgin olive oil, to taste
Salt and pepper, to taste

Rinse the beans thoroughly under running water and dry. Chop the tomatoes, onion, pepper, and celery into a small dice. Aim for the same size or less than the beans. Mince the garlic fine however for a more uniform dispersal throughout the salad. Add in the parsley, thyme and lemon juice and then adjust the olive oil, salt and pepper to suit your taste.