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Old 06-03-2011, 01:32 PM   #16
cjlvsccm
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We like to make this up about every-other week in the summer:
Summer Squash Slaw
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Old 06-03-2011, 02:15 PM   #17
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From Jenna @ EatLiveRun.com

Black Bean, Quinoa and Citrus Salad
serves 6-8

Ingredients:
for the salad:

2 15-oz cans black beans, drained and rinsed

1/2 red onion, minced

2 large grapefruits, divided into segments and chopped

1 large red bell pepper, diced

3 ears fresh corn, kernels chopped off’

1 cup uncooked quinoa

1 large (ripe but firm) avocado, diced

1 small bunch cilantro, minced

for the dressing:

juice of 3 limes

2 tsp cumin

3 T extra virgin olive oil

1/4 tsp sea salt

Directions:

Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.
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Old 06-03-2011, 02:29 PM   #18
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Quote:
Originally Posted by fall08CP View Post
From Jenna @ EatLiveRun.com

Black Bean, Quinoa and Citrus Salad
serves 6-8

Ingredients:
for the salad:

2 15-oz cans black beans, drained and rinsed

1/2 red onion, minced

2 large grapefruits, divided into segments and chopped

1 large red bell pepper, diced

3 ears fresh corn, kernels chopped off’

1 cup uncooked quinoa

1 large (ripe but firm) avocado, diced

1 small bunch cilantro, minced

for the dressing:

juice of 3 limes

2 tsp cumin

3 T extra virgin olive oil

1/4 tsp sea salt

Directions:

Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.
That sounds wonderful!!! Dumb question -- do you cook the corn?
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Old 06-03-2011, 03:02 PM   #19
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That does look fantastic!!
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Old 06-04-2011, 08:07 AM   #20
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been living on hummus/cucumber/roasted red repper sandwiches.... yummy..
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Old 06-04-2011, 08:19 AM   #21
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Here's another slaw for you. All of the ingredients are "to taste" so play around a bit and see what you like.

- Empty a bag or two of slaw mix into a bowl big enough to toss/stir ingredients
- Stir a can of drain pinto or black beans (or not), a can of corn or grilled corn off the cob (or not), a bit of cooked chorizo (or not), half a cup of shredded cheddar cheese (or not)

- For the dressing, combine some olive oil, the juice of a lime or two, salt and pepper, and a cup or so of rinsed cilantro leaves in a blender. Blend until the leaves are chopped up and the juice and oil are emulsified. Adjust seasonings and pour over salad. Mix and enjoy!
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Old 06-08-2011, 07:25 PM   #22
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My family likes this one, I don't measure anymore, but you could start with a small bag of tortellini for a family meal and do more for a picnic.

cheese tortellini, cooked then rinsed to cool
diced ham
sliced green onions with tops
grape tomatoes, halved (save a couple to garnish the top)
ranch dressing-a small bottle- you don't want it swimming in dressing.

Chill a few hours or overnight, add a little more ranch dressing if needed.

This is really filling so a little goes a long way.
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