My mom and I made a delicious dinner the other day! All of the ingredients are fresh and organic. I kind of made-up the dressing as I went and added new flavours that I thought would blend well together. You can adjust it according to your tastes.
Here’s how you can make it too:
Corn and Bean Salad (makes approx. 5 servings)
Organic Frozen Corn (cooked briefly, then added) – add however much corn you would like.
1 can of pinto beans or black beans (organic)
1 can of chickpeas (organic)
2 large tomatoes (organic), finely chopped
1/2 large red onion, finely chopped
Fresh parsley or cilantro, minced – add however much you would like, according to your tastes
2 garlic cloves (organic, cook with the corn)
White onion, finely chopped (cook with the corn) – however much you like
1/4 of a cucumber (organic or washed and peeled)
Fresh spinach (organic), finely chopped
Goat Feta Cheese, crumbled
Organic Red Lentil Noodles (Tolerant name-brand from Costco)
1 tablespoon avocado/extra virgin olive oil (organic)
1 tablespoon organic cane sugar
1 teaspoon apple cider vinegar
1 tablespoon balsamic vinegar (organic) – or however much you would like
1 tablespoon red wine vinegar (organic) – or however much you would like
1-2 tablespoons freshly squeezed lemon or lime juice
Salt and pepper to taste
Cook the noodles – Bring a large pot of water to a boil. Once water boils, add the noodles. Stir from time to time. Cook for 8-10 minutes. When cooked, drain the water.
In a large skillet, grease the bottom with a little bit of organic oil.
Cook the white onions, garlic and frozen corn, until soft and fully cooked.
In a large bowl, combine all of the ingredients, including noodles. In a small bowl, whisk the dressing ingredients.
Pour the corn mixture into the large bowl and dress the salad.
Stir the salad and serve! You can also refrigerate and eat as a cold salad the next day for leftovers.