The Mexican Bean Salad I mentioned yesterday is awesome. I brought a tub of it here to try at lunch and I wish I’d brought more. Even though my co-workers are glad I didn’t.
It’s just the right tart, sweet, tangy, spicy. Perfect. No qualms at all. And I don’t say that very often anymore. I almost always pick at the food I make, complaining about this or that, while John rolls his eyes and chows down. This one is a keeper.
It did take me forever, though. I had to clean and blanch the green and wax beans first, which was part of the problem. But I, also, always forget that the word “salad,” to the cook, often means the words “chopping” and “slicing” and “mincing” and “prepping.”
I’m just glad it was worth it.
By the way, I brought in a heaping basket from the garden last night and got dirt everywhere. There were some vegetables in there, too: garlic, potatoes, beans, peas, lettuce.
Note to self: Rinse dirt off at the hose before entering house.
My friend Pat Cuneo said to leave the garlic bulbs out in the sun for three days and then let them dry in the shade for a few weeks before using them, to let the flavor develop. When you first pick garlic, apparently, the flavor is really mild.
I also dug some potatoes. Some were pretty small, so I left the rest in, even though the tops are brown and droopy. They might grow a little more while they’re in. Pat said I could leave them in for a while either way, unless it gets super wet. That’s not going to be a problem in my sandy soil.
Might have to try that Roasted Garlic Potato Salad again soon.