Sunday, 26 June 2011

Summer Salad

Despite my Dad's healthy lifestyle, he recently was diagnosed with high (I mean REALLY high) cholesterol. So, when I was assigned the salad for our recent get together, I scoured the Internet for a recipe that would not only be really tasty, but would make strides towards lowering his cholesterol (and my siblings and my cholesterol since this is a hereditary concern). Enter the Summer Salad. With black beans (fiber is great for lowering cholesterol), quinoa (a whole grain and complete protein), red and orange bell peppers (high in Vitamin C) and many other yummy nutritious ingredients. The version I found had hot peppers, and a heavier dressing than the one I used. My lighter version is delicious, and was such a hit that I'm sharing it with you! Enjoy.

Summer Salad (adapted from The Whole Life Nutrition Kitchen)

2 cans black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 1/2 bell peppers (I used red and orange), diced
2 1/2 vine ripped tomatoes, diced
1 c. green onions, diced
1/2 c. cilantro chopped
1 c. cooked qunioa

Mix the following dressing in a separate bowl before adding to the salad mix:

1/4 - 1/3c. Extra Virgin Olive Oil
1/2 -2/3 c. lime juice
1 1/2 tsp sea salt
1 tsp cumin

Let this salad rest in the fridge, covered with saran wrap, to allow the flavors to meld. Even my cilantro knocking hot husband loved this one - so try it out on your tough critics, for a potluck, picnic, or any  occasion really.

What are your favorite summer salads?

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