My impetus for creating this blog was to provide people like me, with no culinary training, recipes that are delicious and easy to make. While I’ve veered off-track at times with overly complex dishes, for the most part I believe that anyone can make the recipes I post on Table + Teaspoon.
Despite my constant affirmations of ease, I hear the same feedback every time someone mentions this blog: “everything looks delicious, but I could never make any of it. Can you do a really simple recipe?” Well, my dear readers, ask and you shall receive. Here is the easiest meal that I make on a regular basis: Black Bean Shredded Chicken Salad.
Involving little more than heating up legumes (canned!) and chopping a few greens, this salad is one of my most oft-requested dishes. The secret is the classic French vinaigrette (store-bought) paired with tart citrus-dressed arugula. Warmed black beans and chicken slightly wilt the arugula, while cherry tomatoes, avocado, and scallions contribute fresh flavors.
This mouth-watering salad is so straight-forward, it’s difficult to even classify it as a “recipe.” So, my darling friends who claim to only be able to follow cocktail recipes – this one’s for you. You’ll put it together faster than the time it takes you to sip your first glass of sauv blanc. Now go out to the market and pick up the ingredients tout de suite! xx tt
t+tSTYLE: showcase the fruits of your salad-eating labor in this effortlessly chic backless broderie anglaise cotton minidress. Perfect for every occasion through Labor Day!