Side Dishes

GREEK PASTA SALAD

• 1 pound tricolor pasta
• 4 plum tomatoes, diced
• 12 pitted black olives, sliced
• 1 medium red onion, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 cloves garlic, blanched and minced
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 4 ounces feta cheese, crumbled
  (optional, more if desired)
  
• Salt, to taste (optional)
• Freshly ground black pepper, to taste

Serves 8 to 10
Cook the pasta as usual, drain well, and immediately
rinse in cold water. Shake off the
excess water and chill.
In a large mixing bowl, add the tomatoes, olives,
onion, basil, thyme, garlic, olive oil, vinegar, lemon
juice, and chilled pasta, and then top with
the cheese. Toss well, adding salt and
pepper. Refrigerate for at least 2 hours before
serving.

SALAD OF BLACK BEANS, HEARTS OF PALM AND CORN

• 1 16-ounce can black beans, rinsed, drained
• 1 10-ounce package frozen corn, thawed, drained
• 1 7 1/2-ounce can hearts of palm, drained,
  cut into 1/4-inch-thick rounds
  
• 2 large tomatoes, seeded, diced
• 1/2 red onion, minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon ground coriander

Mix all ingredients in medium bowl. Season salad to
taste with salt and pepper. (Salad can be
prepared 1 day ahead. Cover and refrigerate.)

Serves 4