Mexican Bean Salad
For those of you who know me as a friend, colleague or customer, know I am always experimenting with food. I like to try new food by purchasing already prepared food, unusual ingredients and creating new recipes. Since Health By Juli in encountering more and more Vegetarian and Vegans, we have decided to keep all our demo offerings Vegan. To highlight our Avocado Cilantro Lime Dressing
we have been demoing with a Mexican Bean Salad. The first couple weeks we offered one that had an equal amount of black bean to red quinoa with red bell peppers and green onion. It had a lot of Mexican Spice. I used :
Cumin (a little goes a long way)
This past weekend, I dismissed the veggies and added brown rice. We then topped the cold salad with our dressing and a corn chip was used to scoop out this protein packed treat!
The black bean, quinoa, brown rice had 2 parts bean to 1 part quinoa and 1 part rice. I cooked all separate, let cool then combined in a big dish. I then added the spice mixture and tasted. Feel free to purchase already cooked beans and brown rice. Quinoa is easy to cook. I did not cook any of the grains or beans with the spice. You could add some corn for more pretty color. Enjoy!