Tuesday, November 1, 2011

Mexican inspired salad!

I finally got a new camera charger in the mail today! Woohoo! I forgot how to use it. BUT it means I can now start taking pictures again, I was going a little crazy. I even have a recipe. As you may or may not know, the salads I like best include carbs and more carbs, and protein...they generally aren't greens based unless it's on the side of something.

Serves 4-6

1 cup dry wheat berries, soaked overnight and then cooked (should make about 2 cups)
1 punnet cherry tomatoes, sliced in half long ways
Kernels from one cob of corn
1 cup cooked black beans
1 cup cooked pinto beans
1 spring onion, sliced thinly
As much spinach leaves as you like

Dressing -
3 tbsp red wine vinegar
2 tbsp jalapeno hot sauce (I use this stuff)
2 tbsp extra virgin olive oil

Mix all the salad ingredients together. In another bowl whisk the dressing until combined. pour on salad, and mix that. Easy peasy! I am pretty excited about eating it for lunches this week.

Serve with some avocado to make it even more yummy.

The jalapeno sauce has coriander and mango in it - it's so so so good. And reasonbly priced (not that I can remember how much). I'm not sure how you'd substitute it, maybe a fresh chopped jalapeno, fresh mango and dried coriander...or fresh corinander but that tastes like soap. Let me know if you try it!

1 comment:

Theresa said...

Hi! We love all kinds of salad, including leafy ones but especially carb-y ones. But we don't eat them nearly enough. I should remedy that with this yummy looking salad.