This salad has become my summer go-to meal the last two years. Works great as a quick and easy meal for the family or as a feed a crowd. Sometimes, depending on the crowd I will make it as a build your own, but I prefer to mix everything together and serve the dressing on the side. You can also serve tortillas and/or chips if desired. Do not let the lengthy ingredient list fool you, this comes together quickly with a little advance prep in the morning.
| 2 | cans | 15 oz can black beans rinsed and drained |
| 1 | head | green leaf lettuce chopped (romaine would be great too) |
| 1-2 | chopped tomatoes | |
| 1 | red bell pepper diced | |
| 1 | avocado diced | |
| 1 | cup | fresh or frozen corn kernels |
| 1 | mango diced | |
| Lime Cumin Quinoa | ||
| 1 | cup | quinoa cooked |
| 2 | cups | water or chicken or vegetable broth |
| 4 | limes juiced | |
| 2 | tsp | salt |
| 4 | tsp | cumin |
| 1-2 | TBSP | olive oil optional |
| dash | chipotle tabasco sauce | |
| Creamy Cumin Ranch Dressing | ||
| 3⁄4 | cup | raw cashews soaked |
| 1⁄2 | cup | water |
| 2 | TBSP | fresh lemon juice |
| 1 | TBSP | apple cider vinegar |
| 1 | clove | garlic |
| 1⁄2 | tsp | onion powder |
| 1 | tsp | snipped chives |
| 1⁄2 | tsp | dried oregano |
| 1⁄2 | tsp | salt to taste |
| 1 | tsp | cumin |
| 1⁄2 | tsp | smoked paprika |
If possible, make the following preparations several hours in advance:
1. Cook quinoa in broth. Can do this in rice cooker on white rice setting. Cool. Can speed cooling by spreading on a cookie sheet. After quinoa has cooled, mix lime juice, cumin salt and oil if using then mix into quinoa and refrigerate.
2. Soak cashews in enough water to cover (if you have less than 2 hours, microwave 1 cup water for a minute, then add cashews and soak while you prep other ingredients)
3. Wash lettuce and allow to dry
4. After cashews have soaked, make dressing and refrigerate: drain and rinse soaked cashews and blend with water, lemon juice, apple cider vinegar, garlic, onion powder, chives, oregano, salt, cumin and paprika until smooth. Dressing is usually warm and needs a few hours in the fridge to cool off.
5. Drain and rinse black beans. Rinse frozen corn to thaw (can do these together in the same colander).
6. Chop lettuce, tomato, bell pepper and mango.
7. When ready to serve, mix everything together or create a salad bar and serve dressing on the side. If needed, thin dressing with a little water.
Adapted from veggieinspiredjourney.com