Appetizer, Brunch, Gluten Free, Lunch, plant-based, Spicy, Vegan, Vegetarian Annie Muljiani Appetizer, Brunch, Gluten Free, Lunch, plant-based, Spicy, Vegan, Vegetarian Annie Muljiani

Mexican bean salad with home made Tajin and Cumin/cilantro dressing

Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!

Servings:

8 people

Ingredients:

  • 1/2 red pepper chopped

  • 1/2 orange pepper chopped

  • 1/2 English cucumber chopped

  • 1/4 red onion chopped

  • 1 medium firm tomato (seeds removed and chopped)

  • 2 cups cooked black beans

  • 1 cup cooked corn

  • 1/2 cup cilantro chopped

  • 1 lime zested and freshly squeezed juice

  • 1/2 tbsp green chilli paste (optional)

  • 1/2 tsp oregano

  • 1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)

Directions:

  1. Toss everything in a bowl and dress with cilantro cumin dressing

    Makes 1 cup dressing

Ingredients for Cumin Cilantro dressing:

Directions:

In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.

Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.

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Brunch, Appetizer, Gluten Free, Lunch, plant-based, Snacks, Vegan, Vegetarian Annie Muljiani Brunch, Appetizer, Gluten Free, Lunch, plant-based, Snacks, Vegan, Vegetarian Annie Muljiani

Mediterranean summer quinoa salad

So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.

  • Serves 4 people

  • Ready in 40 mins

Ingredients

  • 1/2 cup millet

  • 1 cup water

  • 1/2 cup quinoa (red, black, or white or Tri-color)

  • 3/4 cup water

  • 1 cucumber diced

  • 6 cherry tomatoes seeded and diced

  • 1 yellow or orange bell pepper diced

  • 2 cups chickpeas (soaked and boiled) or canned

  • 1 tsp cumin ground

  • 1/2 tsp paprika

  • 1/2 cup toasted pinenuts

  • 1/2 cup green or kalamata olives quartered

  • 100g feta cheese diced ( I used plant -based feta)

For the garlic tahini dressing

  • 4 tbsp tahini

  • 3 tbsp water

  • Juice of 1 lemon

  • 1/2 tsp apple cider vinegar

  • 2 tbsp good quality olive oil

  • 1/2 tbsp nutritional yeast

  • 1/2 tsp sea salt or to taste

  • 1/2 tsp black pepper

  • 1 garlic clove minced

Directions

  1. Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,

  2. Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.

  3. Combine all ingredients in a bowl

Dressing

  1. In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.

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