Rainbow salad.

This is a tasty bean/vegetable salad that I made the other day. I’m not sure of the exact ingredient proportions for the dressing because I just tossed it together. The salad is basically equal parts tomatoes, sweet corn, garbanzo beans (or whatever beans you have on hand, black would be perfect) and some fresh cilantro. Here’s the recipe, or at least what I can recall for the dressing.

These buttons by John Caswell are hilarious.

Honey Lime Vinaigrette

Estimated amounts from the ingredients list on the back of a bottle of dressing at Whole Foods. Mess around with amounts for yourself if you wish.

Ingredients
3 T. sunflower oil
1 T. fresh lime juice
2 t. spring water
2 t. honey
pinch of garlic powder
pinch of cumin
pinch of smoked chipotle powder (optional if you want some heat)
pinch of sea salt
Preparation

Whisk all ingredients together except the oil. Continue whisking while slowly adding the oil until emulsified. Serve on a salad or like I did in a tomato corn and bean salad. Lots of fresh cilantro launches this into outer space.

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2 Comments

  1. Posted October 12, 2011 at 4:04 pm | Permalink

    Thanks for posting your salad recipe. I like to try it…I hope you don’t mind if I substitute olive oil for the sunflower oil.

  2. Posted October 12, 2011 at 4:13 pm | Permalink

    Anna – Substitute to your hearts desire. I’m sort of guessing about what I did so I’d adjust the spices to your liking.