Salads can also mean grains and legumes. How many ways can we get creative this month with our salad choices? I'll share a favourite of mine:
Mexican Corn and Red Kidney Bean Salad
Serves 4-6
2 cups cooked quinoa grain, cooled
2 cups fresh or frozen corn kernels
1/2 large red bell pepper, diced
1/2 large green bell pepper, diced
1 small red onion, halved and thinly sliced
1 14 oz. can red kidney beans, rinsed and drained
6 oz. chopped cilantro or to taste - more is better
Mexican Dressing:
1/2 tsp dried ground oregano
1/2 tsp ground cumin
1/2 tsp paprika (optional)
finely chopped fresh chili to taste
juice of 2 limes
1/2 cup extra virgin olive oil
salt and freshly ground black pepper to taste
Dry-toast the corn in a non-stick frying pan until it turns golden, then remove from the heat and cool.
Place the quinoa, corn, red and green bell peppers, onion, red kidney beans and cilantro in a bowl and mix well.
Whisk all the dressing ingredients together and pour over salad. Toss well and serve. It can even be served as a dip with corn chips or a taco filling. I like to add avocados to each serving too.
What is your favourite salad?
