Recipe: Tex-Mex Veggie-Grain SaladLinda Gabris June 1, 2016
From the Vitality Food Feature ‘Cool and Easy Summertime Dining‘.
Sometimes I make this with barley as below, other times with wheat berries, coloured quinoa, or rice. Or I use a mixture of whatever cooked grains I might have lingering in the fridge or freezer – bits of leftovers saved from other recipes. They’re great in salads!
- 1 cup cooked barley
- 1 cup cooked black beans
- 1 cup cooked corn kernels (frozen or canned)
- 1 cup chopped sweet peppers
- 1 diced jalapeno pepper
- 1/2 stick sliced celery
- 1 chopped red onion
- 1 cup whole grape tomatoes or halved cherry tomatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons fresh chopped cilantro
- 3 cloves mashed garlic
- 1/2 teaspoon ground cumin
- 1 teaspoon whole coriander seeds (or 1/4 teaspoon ground coriander
- sea salt and black pepper to taste
1) Put all the salad ingredients into a large salad bowl.
2) In a small bowl, combine the ingredients for the dressing.
3) Mix dressing ingredients well and pour mixture over salad and toss.
4) Serve this salad with crispy tortillas or corn chips on the side, and pass around a bowl of grated sharp cheddar cheese (dairy or vegan) for sprinkling over top.
Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.