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Island Salad with Spinach, Goat Cheese and Red Beans
Serves 2
3 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 medium carrot, peeled and shredded
1/2 cup shredded jicama
1/2 cup shredded red cabbage
4-6 cherry tomatoes, halved
2 scallions, chopped
1 Scotch bonnet, jalapeno, or other hot chili pepper, poked with a fork
1 cup packed fresh spinach leaves, chopped
1 cup chopped green or red leaf lettuce
1 cup cooked or canned small red chili beans or pigeon peas, drained
2 ounces smooth goat cheese, chopped
salt and pepper to taste
Heat the oil and vinegar in a skillet. Add the carrot, jicama,
cabbage, tomatoes, scallions and chili pepper and saute for about
5 minutes. Add the spinach, lettuce and beans and cook for about
3 minutes more, stirring frequently. Blend in the goat cheese and
seasonings and cook for 1 minute more. Remove the vegetables from
the heat and serve hot on a plate. Take out the chili pepper and
give it to the hot foods aficionado at the table.
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Island Heat