Tex-Mex Quinoa, Black Beans & Corn Salad
- 2 cups cooked quinoa
- 1 green or red bell pepper, diced
- 1 cup grape tomatoes, sliced or halved
- 1 cup black beans (if canned, drained and rinsed)
- 1 cup loosely packed cilantro, stems removed and roughly chopped. Some saved for garnish.
- ½ cup frozen corn, thawed
- 1 avocado, cubed
- 2 green onions, trimmed and roughly chopped (optional)
Use the recipe for this Southwest Bean Salad here
- Cook quinoa according to package directions. Let quinoa cool. This step can be done 1 day in advance.
- In a large bowl combine the bell pepper, tomatoes, black beans, cilantro, and corn. Set aside and refrigerate until quinoa has cooled.
- In a small bowl, whisk together the dressing ingredients.
- Once quinoa is cooled add the quinoa to the bowl of vegetables. Add the dressing and toss gently to coat.
- Top with avocado and green onions and extra cilantro if you wish.
Caprese salad is a composed salad served as an appetizer. The recipe originated on the island of Capri in the 1950’s and is meant to resemble the colors of the Italian flag. Classically the salad is dressed only with a small drizzle of olive oil. I have had variations that are served with balsamic vinegar and/or use arugula instead of basil. However you prefer, just be sure to use quality ingredients.
1 pound fresh good quality mozzarella, cut into ¼ inch slices
3 ripe tomatoes, cut into ¼ inch slices
30 fresh whole basil leaves
Extra-virgin olive oil
Optional: Balsamic vinegar, aged Modena, good quality
On a platter or on individual plates, layer alternating slices of tomatoes,mozzarella and a whole leaf of basil. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Pass balsamic vinegar for those who want it on their salad. Serves 4-6.
Or instead of a composed salad, how about Mini Caprese Skewers as an appetizer?