Tex-Mex Veggie-Grain Salad combines black beans, corn, and peppers to create a hearty and delicious gluten-free summer meal in a bowl
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!
The Salad
The Dressing
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.
(Originally published in 2017; Updated in 2025) Relax and take cheer; Lemon Balm is here.… Read More
(Originally published in 2009: Updated in 2025) Dear Dr. Rona, What do you have for… Read More
Wow, what a year it's been so far – a year of transformation for people… Read More
(Originally published in 2016; Updated in 2025) Now that the warm weather is here, we… Read More
Organic and Heirloom Plants & Seeds for Sale in Toronto Looking for a good source… Read More
This week, I listened to a friend describe how her doctor is abusive. She has… Read More
This website uses cookies.
Read More