lolliejean has added a photo to the pool:
I made this quickie salad, inspired by the one my friend Joni brought over when we had the big family dinner at my house back in April. As always, there are not really any exact measurements, use whatever looks good to you.
Fiesta Summer Salad
1 bag coleslaw mix (Joni used several bags of the Southwest salad mix which has kale in it, very good.)
1 can organic black beans
1 can or equivalent fresh or frozen cooked sweet corn
1 can organic garbanzo beans
chopped fresh pepper (I used sweet red and orange)
chopped scallion
chopped jalapeño pepper (I used pickled but fresh would be good too)
as much chopped cilantro as you like or none if you don't like it
I had some cold, day old rice in the fridge so I added that
Dressing :
equal parts oil and vinegar (red wine, rice or I used banana - yum), juice of one lime, a tablespoon or so of cane sugar, kosher salt, black pepper all whisked around to dissolve the salt and sugar
Mix it all up in a big bowl and there ya go! Colorful and tasty and it gets better the longer the flavors have to meld. On day two I added a chopped avocado to my personal bowl. Don't add it into the serving bowl because it will go brown if there are leftovers.
Cooked chicken or shrimp would be a a good add on. You could stuff a taco shell or a wrap with it and that would be delicious as well.
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