Tuesday, March 9, 2010

Another Recipe for Variety

My friend made a variation of this salad for lunch one day and I loved it! Made some edits with Dominique to make it "Detox-friendly", and wanted to post it as a suggestion to add some variety to the 2nd week's recipes: Southwestern Bean Salad: 2 cups cooked Quinoa; 2/3 cup dry kidney or black beans, cooked*; 2 cups cooked corn kernels (fresh or frozen); 1 sweet red pepper, chopped; 1 small onion, chopped; 1/2 cup vinegar; 1/4 cup cilantro leaves, chopped; 1 minced jalapeno pepper or cayenne to taste; 1 tsp chili powder. Combine all the ingredients. This tastes even better if you let it stand refrigerated or at room temperature, 1 hour before serving. Makes 6-8 servings.

*Dominique recommends soaking the beans overnight with 1/2tsp of baking soda per cup of beans. Then, in the morning, rinse, put in new water, and soak again for a few hours before cooking. They will cook fast and won't make you gassy. Of course, since I am a spicy wimp, I leave out the jalapeno/cayenne and it is still very tasty :) Enjoy!


  1. That is a great recipe and very nutritious.

  2. Yum, Yum!
    Too bad we can't have a blog taste!
    I'm puttin this to the test this week for certain! Thank you for sharing!