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.
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.
Recipe: Southwestern Bean and Quinoa Salad with Coriander-Lime Dressing
Prep time: 25 minutes