This is where I spent all day Saturday:
It was 90 and humid here in Maine, which automatically makes it a beach day for just about anyone able to find a way out to one. It also means grilling outside because it is far too hot to even think of turning on the cooker.
On the way home from the beach we stopped at the local market and picked up a nice pound of pork tenderloin that was on sale for 4.99 a pound. We set this to marinade in a simple mixture of sea salt, cracked pepper and a heavy slathering of stone ground spicy mustard before tossing it on the grill.
This is a simple and cheap marinade that goes great with pork or chicken on the grill.
Since the goal was not to cook we made a bean salad to go on the side. This is a great way to use up some canned items you may have in the pantry and the left over salad materials from earlier in the week.
Canned bean salad
3 12 oz cans of beans (I used pinto, garbanzo and black) – drained and rinsed
1/2 seedless cucumber peeled and diced into small pieces
1/2 onion, diced
a handful of grape tomatoes, halved, or 1/2 a beefsteak tomato diced
Mix all in a bowl. In a separate bowl combine the following ingredients, whisk well.
3 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp pepper
pinch of red chili pepper
1/4 cup olive oil
- slowly add in 1/2 cup cider vinegar or brown rice vinegar, tasting periodically to see when it is at a good mix level with the oil for your personal taste.
Combine with the bean mixture and chill for 1 hour before serving.
And with that posted, I am off to swelter in the back yard while I think of what to put on the grill tonight! Happy eating everyone!
