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Healthy Summer Salad

Well, now that we've all recovered from the first long weekend celebrating summer's (near) arrival in Muskoka... give this yummy, summery salad a try at your next BBQ or pot luck.  We all enjoyed this one!

Summer's Mexican Bean Salad

This colourful, crunchy and healthy salad recipe holds up for hours.

~one can of sweet corn, drained

~one can of kidney beans, drained

~one cup diced seedless cucumber

~one cup diced green capsicum

~one ripe plum tomato, cut into 1/4" dice

~4 shallots, thinly sliced

~2 tablespoons chopped flat-leafed parsley

~1/2 teaspoon minced garlic

~1/3 cup olive oil

~2 tablespoons red-wine vinegar

~1 teaspoon sugar

~1/4 teaspoon dry mustard

~1/4 teaspoon curry powder

~salt and freshly ground black pepper, to taste

Combine the corn, beans, cucumber, green pepper, tomato, shallots, parsley and garlic in a large bowl.  In another bowl, whisk together the remaining ingredients.  Toss with the vegetables.  Refrigerate, covered for 4 hours for the flavours to blend.

 

 

 

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