I bought a bunch of cilantro last grocery shopping. I realized you get a lot in one bunch and you don’t need a lot to put some flavor into a dish. Therefore, there will be a lot of cilantro dishes in my future. I’m still on my fruit-in-normal-dishes kick, so I paired it with the delicious in season Texas peaches and added some heat.
Party of One: Cilantro Peach Salad
1/4 c chopped red onion
1 chopped jalapeno, de-seeded/deveined (see Note)
1/2c beans (I used kidney)
1 small peach, peeled and chopped
a bit of chopped cucumber
1 tspn minced garlic
chopped cilantro to taste (I used about 1/4 c)
salt and pepper to taste
Note: The jalapeno does make it pretty spicy, so you can substitute 1/4 c of chopped green peppers instead.
You can eat it right away, but it tastes better if you let it sit in the fridge for awhile. You can eat this over cold noodles, a baked potato, on tortilla chips, or just as is. I put some shredded lettuce in it for my lunch.
The intense flavors of the red onion and cilantro totally make me the smelly lunch girl at work-and I don’t care!