Saturday, May 5, 2012

A Really Great Summer Salad

I loved this salad the very first time I had it at Kris & Tiersa's house. It comes from a recipe in the Engine 2 Diet book by Rip Esselstyn. I thought it would be great with quinoa so I changed it just a bit.

This makes a great meal. Nice and light, packed with protein and yummy nutrients. Once the quinoa and sweet potato are cooked and cooled this salad comes together very quickly.
1 cup of uncooked white quinoa, cooked according to package directions and cooled.
One large sweet potato or yam. I used 2 medium ones. Bake whole at 425* for approximately 50 minutes or until it feels cooked through when you give it a squeeze, cool, and cut into cubes.
1-1 & 1/2 Mangos cubed
One avacado cubed
1 red bell pepper diced
1/2 bunch of cilantro, chopped
1 15oz can of black beans rinsed. (I like to cook my own and make extra to freeze and have on hand for later)
2 limes juiced
Balsamic Vinegar

Once sweet potato and quinoa are cooled toss together with all the other ingredients.
Pour lime juice and a drizzle of balsamic over the mixture and toss together and chill.
This salad keeps well for 2 days covered in the refrigerator.

Let me know how you like it.

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