Salad Season is Here

21 May 2015
POSTED BY Y Magazine

Warmer days mean cooler meals. Y gives you some inspiration to make the perfect summer staple



Yes, salads are year-round fare, but when the weather turns warm, they take on a more prominent position on menus.

Whether it’s a quick side for the weeknight family dinner, something simple for a picnic or a chill on the balcony, this southwestern bean and quinoa combination (pictured right) is a delicious, good-for-you choice that’s as easy as 1-2-3.

1

First cook up some quinoa; it’s simple and will be ready in about 15 minutes. While it cooks, chop and slice the vegetables and whisk up the coriander-lime dressing. Next comes a can of mixed bean salad that adds great flavour and saves tonnes of time in the kitchen. Combine the zesty Tex-Mex seasoned mixture of black beans, kidney beans and corn with the quinoa and veggies, add the aromatic dressing, toss and go.

Serve it as a meatless main dish, or to accompany grilling favourites like chicken. The versatile recipe can easily be doubled to cater for a large gathering, or ingredients can be swapped out for other favourite vegetables that are in-season or on-hand in the fridge. Try sliced radishes, celery, courgette, cucumber, green onion, green peas or cut green beans.

Visit ReadSalads.com for additional recipes and serving suggestions.

RecipeSouthwestern Bean and Quinoa Salad with Coriander-Lime Dressing

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Prep time:  25 minutes

Serves:   4

Ingredients:

  • 1 can mixed bean salad, southwestern style if possible
  • ½ cup red cherry tomatoes, halved
  • ½ cup yellow cherry tomatoes, halved
  • ½ cup chopped tomatillos
  • ½ cup thin bell pepper strips
  • 2 cups cooked quinoa

Dressing:

  • 1 ½ tbsp canola oil
  • 1 tbsp fresh lime juice
  • ½ tsp shredded lime peel
  • 1/8 tsp cayenne pepper (or to taste)
  • ¼ cup chopped coriander

Method:

  1. Drain bean salad. Discard liquid or save for another use.
  2. In large bowl, combine bean salad, tomatoes, tomatillos and bell pepper.
  3. For dressing, whisk together oil, lime juice and cayenne. Stir in coriander. Toss with quinoa. Add to bean salad mixture; toss lightly to combine. Serve at room temperature or chilled.


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