My route at the Sunnyvale Farmers Market is usually the same every week.  I have a few favorite stands I efficiently traverse while deftly dodging the gawking, ambling crowds.  One of the stands I visit carries a lot of greens through the seasons and last weekend you wouldn’t believe what I saw there!   A huge bunch of Moringa leaves.  I crushed them between my fingers and brought it up to my nose to check and yep, it was moringa.  And selling pretty cheap at a couple of dollars a bunch too.   The farmer, of Chinese origin, said they started carrying it this summer.  I didn’t have the time to stay and chat, but I was curious about when they planted it and whether they would have Moringa pods, or drumsticks, soon.  And how on earth did such a big tree grow overnight on his farm.

For those who don’t know Moringa, it is the current “superfood” fad. (Take a backseat, kale and turmeric, I guess!)  The leaves, as well as the drumsticks, are cooked and eaten in Southern India, where the tree grows widely in home gardens.  If you find it at your farmers market, grab a bunch and cook it like you would cook spinach.  Fads aside, the leaves are indeed highly nutritious.

Coming back to the salad series, this week’s salad is made exclusively with ingredients I picked up on Saturday at the farmers market.  It is amazing what a bounty summer produces.

 

 

 

Recipe for Black Bean Summer Salad with Tomato Basil Dressing

[Printable Recipe]

Serves 2 for a light meal or 4 as a side with lunch

Tomato Basil Dressing inspired by a recipe in Savour: Salads for All Seasons by Peter Gordon

Ingredients:

• 1 cup black beans, washed thoroughly in running water and soaked overnight in warm water
• For the dressing
  • 3 Tbsp apple cider vinegar
  • 1 large ripe tomato, chopped roughly
  • 2 cups packed basil leaves, chopped roughly
  • 2 cloves garlic
  • 1/2 tsp cayenne or paprika
  • salt to taste
  • 3/4 cup extra virgin olive oil
• 1 avocado, peeled and sliced
• 2 cups cherry tomatoes, sliced
• 1/2 small red cabbage head, shredded
• 1 small red onion, sliced thin
• 1/4 cup toasted walnuts (or any nuts or seeds you have on hand) for garnish
• Salt and black pepper to taste

Method:

• Drain the soaked black beans and cook in a pressure cooker.  If you are cooking it in a sauce pan add enough water to cover the beans, add a pinch of salt, bring to a boil, then lower the heat and cover.   Cook on low heat and check regularly to make sure the beans do not get overcooked.  They should be well-cooked but firm.  Allow to cool.
• Place all the ingredients for the dressing except the olive oil in a blender and blend till smooth.  Now, slowly drizzle the olive oil and emulsify.  Check salt and add more if needed.
• Combine 1 cup of cooked black beans with the other ingredients.  (Save the remaining black beans for later or for a different recipe.)
• Add enough dressing to taste, toss well.
• Garnish with toasted nuts or seeds and serve.

 

 

I have never used raw tomato in a dressing but what better complements basil than tomato!   It is a very refreshing dressing for summertime, especially since basil grows so abundantly during this time of the year.

As I am going through the salad series, I am realizing that I am going to end up with a bunch of different dressings in my refrigerator.  I better start labeling them or I will lose track.