A salad’s a salad, right? Wrong! There are many secrets to turn a mundane salad into a festive delight! In this lesson you’ll learn how to make a vibrant southwest salad that is wonderful as is, or can be dressed up with other creative options.
Preparation time: 10 minutes | Cook time: 20 to 30 minutes (to cook rice) | Yields 4 to 5 cups
3/4 cup brown rice (uncooked)
1 cup corn
1 cup black beans
2-4 oz can Hatch Green chili (or any type of green chili, OR 1 finely chopped jalapeno, OR ½ chopped green bell pepper for a “mild” version).
1/2 cup each: grated carrots, cilantro, celery, and your favorite salsa
1/4 cup pine nuts
1/8 to 1/4 cup lime juice
2 tablespoons unrefined olive oil
1 teaspoon ground cumin
1/2 to 1 teaspoon sea salt to taste
Cook the rice as directed ( the rice cooks quicker in a rice cooker). Let the rice cool.
In a large mixing bowl put the corn, black beans, chili (and its juice), carrots, cilantro, celery, salsa, and pine nuts together and stir to mix.
Mix the lime juice, olive oil, salt, and cumin together and then pour it over the salad.
Add the rice, mix well, and serve!
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