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Super Bowl Salad – Touchdown!

February 2, 2012

Super Bowl 46 is almost here. Sunday is the big game, and it’s sure to be exciting… and maybe a bit stressful!  Fans know the Super Bowl is absolutely about the big game and rooting for your favorite team, but it is also about Game Day eats.

Since we are merely spectators, and do not require the caloric intake of athletes, I am vowing to bring a bit of health (and deliciousness) to the party.  So, beyond the chips, dips, chili and wings, I am making a Super Bowl salad!

But:  just as the Super Bowl is no ordinary game, this is no ordinary salad.

This past weekend we practiced to be sure this recipe was game-day ready and I can assure you, whether you are rooting for the Patriots or the Giants, this dish is a winner!  We are talking a Deborah Madison salad, filled with corn, cumin, kidney beans, barley, parsley, peppers and even black-eyed peas for good luck (not that Patriots fans need luck!)

Ingredients:
½ cup pearl barley or hulled barley
1 ½ cups frozen corn kernels, or approx. 2 large ears
1 cup cooked black-eyed peas, rinsed if canned
1 ½ cups cooked red kidney beans, rinsed if canned
1 green bell pepper, finely diced
1 ½ teaspoons red pepper flakes
1/3 cup chopped parsley
2 tablespoons finely diced red onion
3 tablespoons sunflower seed or olive oil
Grated zest and juice of 2 large limes
1 ½ teaspoons ground cumin

Directions:
Cook barley and frozen corn according to the package directions and set aside when finished.

Layer the corn, black-eyed peas, barley, and kidney beans in a shallow bowl with the green pepper, pepper flakes, parsley, and onion sprinkled in between layers.

In a small bowl, whisk together the oil, lime zest and juice, cumin, and ¼ teaspoon salt; pour it over the salad.  When it’s time to serve, gently toss the salad and serve over a bed of greens.

-Enjoy (the salad and the game!)

–Rachel

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