Chef Scott For Meatless Monday: Tomatillo Salsa Salad.

Print Friendly and PDF Chef Scott For Meatless Monday: Tomatillo Salsa Salad.

I am so ready for some warmer weather, I don’t know what I’m going to do with myself.

I’m freezing - and this winter seems to have lasted a triple eternity - and it’s still not even over!


Fortunately, Chef Scott is giving us a little sumthin’ spicy today - to help us get warm from the inside out.

It’s a quick and tasty, spicy salad - so we can also pretend that it’s summer.

Sound good?

In keeping with our theme for March, this recipe is 100% oil-free - making it nutritious, high in fiber, and incredibly low-fat. Heaven.

Bon appétit!


Take It Away, Chef Scott…..

So there I was, standing in the produce section of Devon Market, just soaking in the huge variety of the bounty before me. Dandelion greens, purple kohlrabi, parsley root, mountains of herbs, chiles or all shapes and sizes and potency, tomatillos…


I don’t think I have ever made anything with tomatillos.

I mean, I know I have purchased them before, but I don’t think they ever made an appearance in a dish. They simply met an untimely end, wasting away in the veggie drawer of my fridge.

I know that they are a relative of the gooseberry and are a staple in Latin American cuisine.

After taking stock of what I had at home, and going through my mental rolodex of south-of-the-border flavors, I unleashed my inner Bobby Flay, grabbed a couple tomatillos, some limes, fresh cilantro, and some chiles - and ran back to my kitchen.

Here is what I came up with. It’s fast and delicious!

Spicy Black Bean and Red Cabbage Salad with Tomatillo Salsa

This fiber rich salad is tangy, sweet, and spicy, and it comes together in minutes. You can control the heat level by removing the seeds from the jalapeño for a more mild flavor.

1 28 oz can black beans, drained and rinsed

1 cup frozen corn, thawed

1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips

1/2 red onion, minced

1 jalapeño, minced

1 medium shallot, minced

2 tomatillos, husks removed and coarsely chopped

2 cloves garlic, coarsely chopped

1 tsp cumin

2 tsp red wine vinegar

juice of 1 lime

2 tsp honey (or more to taste)

2 Tbl fresh cilantro, chopped

3 cups arugula

salt n’ pepper

Combine tomatillos, jalapeño, shallot, garlic, cumin, vinegar, lime juice, honey and cilantro in a food processor. Pulse until everything is incorporated but still a little chunky. Season with salt and pepper.

Combine beans, corn, and cabbage in a large bowl. Pour half of the salsa over and toss to combine. Allow to sit for about 10 minutes so the dressing can be absorbed a bit.

In another bowl, toss arugula in remaining salsa (or enough to coat the greens). Divide greens onto four plates. Top each plate with the beans, cabbage, and corn. Garnish with cilantro leaves.