As the weather heats up in Tucson, we look for simple and nutritious dishes that require little or no cooking.
This first recipe contains garbanzo beans, also known as chickpeas, which contain protein and fiber.
Garbanzo beans are frequently used in Middle Eastern cooking and hummus.
The second salad contains salmon, which is good for us.
GARBANZO BEAN SALAD
2 15-ounce cans garbanzo beans, drained.
2 cucumbers, halved lengthwise, and sliced. Do not peel.
14 cherry tomatoes, halved.
Half red onion finely chopped
2 cloves garlic, minced.
1 15-ounce can black olives, drained and chopped (optional)
2 ounces crumbled feta cheese
Half cup Italian type dressing
Juice from half a lemon
Salt & pepper to taste
Combine beans, cucumbers, tomatoes, red onion, garlic, olives (if using), cheese, salad dressing, lemon juice, salt and pepper. Toss together and refrigerate for at least two hours before serving.
SALMON MACARONI SALAD
2 cups macaroni pasta
One pound salmon
Half cup crème fraiche or sour cream
One teaspoon lemon zest
One tablespoon lemon juice
1 third cup green onions, with onion greens
2 tablespoons chopped fresh parsley
2 celery stalks, chopped small
2 tablespoons fresh dill
Tabsco sauce to taste (about 8-10 drops)
Salt and pepper to taste.
To poach the salmon: Bring to a boil in a large pan 2 cups chicken stock, two bay leaves, two teaspoons dried thyme. Cut the salmon into fillets to fit in pan. Cover and bring to a boil. Simmer gently 3-4 minutes or until white juices just begin to rise up. When cool, flake salmon with a fork.
To cook macaroni:
Bring a 2 quart pot of water to a boil. Add the dry macaroni. Cook uncovered, at a rolling boil for about 10 minutes or until Pasta is slightly firm. Remove from heat. Rinse briefly in cold water and drain again. Pasta will still be slightly warm.
To assemble Salmon and Macaroni Salad:
In a large mixing bowl mix the salmon, crème fraiche lemon zest and lemon juice. Mix in the green onions, parsley, dill and celery. Now mix in the cooked macaroni, which should still be slightly warm. Add Tabasco and salt and pepper to taste. Refrigerate before serving.