So I had a bunch of produce that I wanted to use up and it all leaned towards a Mexican flavor. This was my cornucopia salad creation. It was delicious. Make the dressing first so it can cool in the fridge. This will let the flavors blend more. This will make a great vegetarian dish or a good side dish (like with my roasted chicken)
The Salad part:
- 1 cup red quinoa (cooked in vegetable broth)
- 1 cup rinsed black beans
- 4 ears of corn, rinsed and soaked in water for an hour
- 4 radishes, sliced thin
- 1\2 cup cherry tomatoes, sliced in half
- 1\2 cup diced green and red peppers
- 1\2 cup thin sliced red onion
- 1\2 cup crumbled queso fresco
- 2 tablespoons lime juice
- 1 tablespoon roasted coriander or cumin
- 1 tablespoon olive oil
Cook quinoa according to package, however, I used veggie broth for added flavor. Remove from heat and allow to cool. Cook your corn and quinoa at the same time.
At 400 degrees, roast your corn (lightly coated with some sea salt) for about 20 minutes. Remove and allow to cool so you can cut it off the cob without burning your hands.
On a cookie sheet place your onions, diced peppers and cherry tomatoes after you toss them in the olive oil. Roast at 400 for about 15 minutes. I did this while my corn and quinoa cooled.
While the veggies are roasting, slice your radishes. Place in a bowl with the black beans, lime juice, and cumin or coriander. Stir.
When everything is cooled, stir together with the queso fresco. Top with the avocado dressing.
- 1 cup greek yogurt
- 1 avocado
- 2 tablespoon white wine vinegar
- 1 heaping tablespoon minced garlic
- 1 tablespoon cumin
- 1 tablespoon lime juice
- 1\2 cup cilantro
- 1\2 tablespoon hot sauce
- 1\2 tablespoon sea salt
Use a food processor and blend all together. Let it sit in fridge for 30 minutes, at least.