Salad Season Is Here
Yes, salads are year-round staples, but when the weather turns warm, they take on a more prominent position on menus.
Whether it’s a quick side for the weeknight family dinner or a picnic or potluck, this Southwestern Bean & Quinoa combination is a delicious, good-for-you choice that’s as easy as 1-2-3.
First cook up some quinoa; it’s simple and will be ready in about 15 minutes. While it cooks, chop and slice the vegetables and whisk up the cilantro-lime dressing. Next comes READ Southwestern Bean Salad, the secret ingredient that adds great flavor and saves tons of time in the kitchen. Combine the zesty Tex-Mex seasoned mixture of black beans, kidney beans, corn and hominy with the quinoa and veggies, add the aromatic dressing, toss and go.
Serve it as a meatless main dish, or to accompany grilling favorites like chicken or pork. It’s versatile, too. Easily double the recipe for a large gathering, or, change up the vegetables for other favorites that are in-season or on-hand in the fridge. Try sliced radishes, celery, zucchini, cucumber, green onion, green peas or cut green beans.
Visit www.ReadSalads.com for additional recipes and serving suggestions.
Southwestern Bean & Quinoa Salad With Cilantro-Lime Dressing
- 1 can (15 ounces) READ Southwestern Bean Salad
- 1/2 cup red cherry tomatoes, halved
- 1/2 cup yellow cherry tomatoes, halved
- 1/2 cup chopped tomatillos
- 1/2 cup thin bell pepper strips
- 2 cups cooked quinoa
- 1 1/2 tablespoons canola oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon shredded lime peel
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/4 cup chopped cilantro
- Drain bean salad. Discard liquid or save for another use.
- In large bowl, combine bean salad, tomatoes, tomatillos and bell pepper.
- For dressing, whisk together oil, lime juice, peel and cayenne. Stir in cilantro. Toss with quinoa. Add to bean salad mixture; toss lightly to combine. Serve at room temperature or chilled.