This colorful salad was inspired by a similar one I had at a brew pub (of all places!). It looks beautiful presented on a bed of leafy baby greens or serve with whole grain tortilla chips and scoop it!
1 cup quinoa
2 cups vegetable broth
2 ears corn, roasted and cut off cob
1 red bell pepper, roasted and chopped
1 15-ounce can black beans, rinsed and drained
3 scallions, sliced
½ cup chopped cilantro
juice of 3 limes
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon fresh ground black pepper
â…› teaspoon cayenne pepper
This recipe is flexible, so add or change the ingredients to what you like. Add soybeans, sliced cooked chicken or grilled steak, for a main dish salad. In season, fresh tomatoes are a great addition to the salad. Have fun with it!
An Oldways Whole Grains Council recipe and photo (recipe courtesy of Karen Mansur, photo courtesy of Kelly Toups)
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