This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?
This Mexican leaning rainbow salad works well as a lunch all by itself. It’s also lovely with some roast chicken, salmon, or an egg if you’re that way inclined. Or even haloumi. Always haloumi. And of course salad makes a perfect side dish or addition to any shared feast. Clearly this one works well as part of a Mexican feast served along side pulled chicken tacos or cauliflower tacos.
You can really make this salad your own by changing up the vegetables or adding more. I also love fresh peas in it and some nuts. You just want to make sure you have a variety of things. Such as: something pickled; something crunchy; a grain; something filling (beans!); something creamy; something spicy.
I like to cook the quinoa in a half stock/half water mixture for extra flavour.I chose black quinoa as the grains tend to stick together less, but red would also work. I use dried black beans, soak them over the night and cook them with aromatics on the stove for an hour until they are tender but not mushy. Easy instructions for doing this can be found here. You could use canned if you prefer but at least one time in your life cook them yourself, they taste way better and you get to control the texture.
Serves 2 as a meal 4 as a side.
1 cup black quinoa, cooked
1 cup black beans, cooked
2 cups finely shredded red cabbage
1 Tbs vinegar (red wine or apple cider)
1/2 tsp salt
1 cup finely shredded kale
1 Tbs olive oil
juice of one lime
1 corn cob, husk on
2 radishes, finely sliced into batons
1 cup coriander leaves
2/3 cup finely sliced spring onion
2 Tbs finely sliced mint
1/2 cup cucumber, 1cm dice
1 tomato, 1cm dice
1 birds eye chilli, finely diced
1/2 and avocado, 1cm dice
juice of one lime
1 tsp olive oil
2 Tbs freshly grated manchego cheese (or parmesan will work)
Combine cabbage, vinegar and slat in a bowl and toss well. Set aside.
Combine kale, olive oil and the juice of one lime in a bowl. Set aside.
Steam the corn in its husk for 10 minutes. Remove the husk and place the corn in a very hot pan. Turn occasionally until all sides have just started to blister. Remove and once cool enough to handle cut the kernels from the cob.
In a large bowl place the corn, quinoa, beans, tomato, cucumber, mint, radish, coriander, avocado, chilli, spring onion, cabbage and kale. Dress with remaining lime and olive juice and use any liquid left with the cabbage and kale. Taste, season. Serve, topped with the cheese.