Wednesday, 30 June 2010

• Recipe: Summer Rainbow Bean Salad

                                                                                                   
  This is a great healthy recipe. It's a nice summer alternative to the usual potato and coleslaw sides you eat when you BBQ during the summer. Another reason that I like this recipe so much is that its really bright and colorful, so its a good dish to bring over to impress your friends with your new found cooking skills. *and the best part is,  is that there is very little preparation for this, but its so flavorful you can tell your friends you worked really hard on it.  

  You'll need:

  For the Bean Salad

  1 Red Bell Pepper

  1 Red Onion

  1 Bunch Fresh Cilantro

  1 Can Black Beans

  1 Can Chick Peas

  1 Can Corn *Not creamy, just plain corn 

  For the Cumin Vinaigrette Dressing:

  1 Tablespoon Dijon Mustard

  1 1/2 Teaspoons Ground Cumin

  1 Tablespoon Minced Garlic

  1/2 Cup Cider Vinegar

  1/2 Teaspoon Salt

  1 Teaspoon Freshly Ground Black Pepper

  1 1/2 Cup Virgin Olive Oil

  Directions:

  Chop Red Bell Pepper Red Onion and place in bowl.

  Drain and rinse 1 can black beans, 1 can chick peas, and 1 can corn and add to bowl.

  Tear and mix in cilantro leaves. 

  For salad dressing:

  Combine all ingredients (except virgin olive oil)  in separate bowl and whisk well. 

  Slowly drizzle in the olive oil, and keep whisking until smooth.

  This should make about 2 cups.

   

  When done add the dressing to the salad and mix well. Place in fridge to chill for a little bit, and serve!

  Enjoy!

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