Slow Food USA recently had a $5 challenge. From their website: “The goal is to take back the ‘value meal’ – because slow food shouldn’t have to cost more than fast food. We’re asking people to share what they do in their kitchens and with their families to cook fresh, healthy food on a budget. Together, we’re learning what works, what doesn’t, and what needs to change in order to make good food affordable and available for everyone.” I love this idea and believe more families should slow down and make slow food.
Not being the least bit competitive (hah!), I signed up for the challenge. Since it was the same day as our neighborhood block party, I thought this was a great way to make a large salad that served many and cost less than $5.
My neighbors planted a “community garden” of mostly tomatoes and they generously shared with everyone on our street. Our garden has produced an excellent crop of tomatoes, with lots of sun-gold, which I think are the best small tomatoes, and we had plenty of those. Using dried black beans is another inexpensive ingredient. This recipe uses 5 cups of cooked beans, which equals about 2 cups dried. The cost of 2 cups of dried black beans is about $1.00.
Unfortunately, it rained all day on Saturday, including during our party. September weather in Portland is usually glorious. But, like good Oregonians, we put up some canopies, donned rain jackets, and made the best of it!
The rain didn’t stop us from having fun. My husband and I, along with a neighbor doing back-up, kicked off the talent show part of our block party with our version of “Edelweiss” and “The Lonely Goatherd” songs, thanks to “The Sound of Music” soundtrack. This did not inspire the talented teens on our block to perform but it was fun – for us! I’m sure a video of this is (sadly) on YouTube going viral while you read this. If you search “parents of teens who act like fools and embarrass their kids,” you’re sure to find the link.
- 9 cups corn (8 ears)
- 5 cups black beans
- 5 cups tomatoes
- ½ bunch cilantro
- 1 small onion
- 1 teaspoon salt
- 1 clove garlic
- 1 teaspoon chipotle peppers in adobe sauce
- zest of one lime
- juice of one lime
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- In large bowl combine beans, corn, tomatoes, cilantro, and onion.
- In food processor, place garlic and salt.
- Pulse until smooth.
- Add chipotle peppers in adobe sauce, zest/juice of lime, olive oil, vinegar, and sugar.
- Process until smooth.
- Taste and adjust as needed.
- Pour over salad and stir completely.
The salad was a big hit – even in the rain. Cross fingers that next year, we don’t have to have a canopy to keep the rain off the food!
What salad do you like to bring to a neighborhood potluck party?
Go Gingham related links:
How to roast tomatoes for an easy sauce
Staking tomatoes in a very stylishly frugal way
Preparing for tomato planting season
Shrimp and quinoa salad recipe is here
A family favorite – beet salad – it’s delicious, too
Corn and black bean salad – feeds a crowd!!
Grilled veggies are good with this salad, too
Try this roasted garlic spread with your appetizer