Virgin mojito - my relief from the heat
This summer has generally been rather cool, only occasionally rising above 80 degrees. As a former Virginian a typical summer day is in the mid-90s combined with unbearable humidity. So you can see why I don't usually bat an eye when the thermometer creeps up to the upper 80s. However, as the months go by the wussier I seem to get. This weekend's high of 90 degrees had me begging for A/C.
Green bean, zucchini, tomato, chickpea salad.
Now in Virginia I could crank up the A/C all I liked, but in the San Francisco Bay area A/C is a rarity. With no respite from the heat, I prefer to keep my oven and stove off. But a girl gets hungry (and thirsty), so here are some nice dishes (and drinks) to keep you cool.
The green bean salad was a concoction I threw together when I got home from work. I had just gone to the farmer's market on Saturday so I had some nice green beans, zucchini, and heirloom tomatoes. But trust me, this salad would be just as lovely with some broccoli or maybe some cucumbers and bell pepper. The key is the simple dressing which adds such depth of flavor (BONUS: and little fat). I serve this salad with a nice loaf of multigrain bread (from the store, because who wants to bake in this heat?)
My favorite drink to accompany this beauty of a salad is the virgin mojito. Now don't get me wrong if you're feeling the need for some rum, I enjoy those too. But when it's really hot alcohol will just make me sleepier. The combination of mint, lime juice, club soda, and just a shot of sprite is so refreshing.
Green Bean Salad
1/2-3/4 lb green beans (trimmed of ends)
1 heirloom tomato (diced)
1/2-3/4 can of chickpeas (6-8 oz)
1 clove garlic (minced)
1-2 tbsp mint (chopped)
1/4 tsp ground black pepper
1/4 tsp salt
zest of one lemon
juice of one lemon
1/4 cup olive oil
3 tbsp red wine vinegar
Place an inch of water into a large pot with a steamer to place the vegetables on. Bring to a boil. Take the zucchini and cut into 1/4 in rounds and slice those into half moons. Cut green beans in half or thirds. Place vegetables into pot and steam for 5-7 minutes (depending on how crunchy you like your vegetables). Set aside to cool for a couple minutes. Chop tomato, mint and mince garlic and set aside. Zest the lemon and pour lemon juice into a large bowl. Add the olive oil, red wine vinegar, garlic, salt, and pepper and mix until thoroughly combined. Drain chickpeas. Add steamed vegetables, tomato, chickpeas, and mint to the vinaigrette in the bowl. Toss to combine. Serve with bread and cheese.
3 ice cubes
couple sprigs of mint
Take a glass and fill with juice of half a lime, torn mint leaves, and a shot of sprite. Muddle in glass with a spoon. Add ice and club soda. Enjoy!
Perfection in a glass.