This salad is healthy, tasty, vibrant and so quick to make
Ingredients
- 1 cup (90 Seconds) cooked Quinoa & Brown Rice
- ¼ cup frozen peas
- ¼ cup chopped beans
- 1 small tin (125g) corn kernels
- ¼ cup chopped carrot
- 1 cheek red capsicum, chopped
- 1 tablespoon chopped onion
- 1 shallot, sliced
- 6 cherry tomatoes, halved
- salt and pepper to taste
Dressing
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, grated
- 1 teaspoon seeded mustard
- ½ teaspoon Dijon mustard
- 1 tablespoon lime juice
Method
- Cover the peas, beans and carrots with boiling water and let stand 1-2 minutes, drain and place into icy cold water to stop them cooking. Drain again
- Place all the salad ingredients into a large bowl and toss lightly to combine
- Mix all the dressing ingredients together and add to the salad mix, stir and season with salt and pepper
- Serve and enjoy
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