Potatoes and Artichokes with Mustard Caper Vinaigrette

(my adaption of a recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. capers, drained and minced
6 Tbsp. lemon juice
One 15oz. can artichoke hearts, drained and cut to 1/4"-thick wedges
3/4 lb. tiny red potatoes
1/3 cup minced red bell pepper
1/2 cup minced fresh parsley leaves
mixed salad greens


Stir together the vinegar, mustard, and garlic until well blended, then whisk in the olive oil.  Stir in the capers.  Set aside at room temperature while you prepare the vegetables.

Scrub the potatoes; do not peel.  Slice them crosswise into 1/4"-thick pieces.  Pour an inch of water into the bottom of a medium-size saucepan, put in the potato pieces, and cover.  Over medium-high heat, cook the potatoes until fork-tender but not soft, about 6-8 minutes.  Test frequently; the texture is important to the success of the dish.

Drain the potatoes and rinse with cold water.  Drain thoroughly and toss together in a serving bowl with the artichoke hearts and bell pepper.  Toss again with the dressing and set aside to marinate at room temperature for up to several hours. 

When ready to serve, toss the vegetable mixture with the parsley and greens.

Santa Fe Corn Salad

(recipe from Yoga Living magazine)

3 cups fresh corn, cooked (I used frozen corn)
3 green onions, finely chopped
1/2 can kidney beans, drained
1/2 can black beans, drained (I used one can of pinto beans instead of two types of beans)
1/2 cup celery, sliced (I omitted this)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large carrot, grated
1/2 cup cilantro, chopped
1 Tbsp. olive oil
1/2 cup salsa
1/2 tsp. chili powder

In a large bowl, toss all ingredients together.  Chill for at least half an hour before serving.