Thursday, May 14, 2015

Rainbow Salad

I made up this recipe for a Whole Health picnic at our church and when I posted the picture on Instagram and Facebook
I got a lot of messages for the recipe. But as many of you know, I don't measure, I just "eyeball it" as some cooks say, so I will do my best to walk you through the recipe for this dish. 

Rainbow Salad

1-15 ounce can of black beans
2 ears of corn
1 tbsp of butter
2-3 mini peppers (orange)
1 large mango
1 avocado
1/4 of a red onion
2 c. grape tomatoes


Large handful of cilantro
1 large lemon
1 lime
Olive oil
Salt and pepper to taste


The first two things that need to be done are the beans and the corn. 
Take out a saucepan, drain and rinse the beans. Add them to the saucepan (you can add salt if you like) 
and cover with water, cook on a low setting for 10-15 minutes. 

While the beans are cooking, you will get your ears of corn ready as well. 
Line a pan with aluminum foil, place the corn in the pan. Melt the butter and brush it on the corn. 
Place your corn in the oven on broil for about 5-10 minutes or until it is browned. 
Check it often or you will end up with burnt corn. 

You can chop the following ingredients while you are waiting for the others to cook: 
peppers, mango, avocado, and red onion. 
Set aside in a large bowl. 
The grape tomatoes need to be halved not chopped, then add to the mix. 

After your beans and corn are done and have sufficiently cooled, cut the corn off the cob,
drain the beans and add to the mix in the bowl.

Then, the dressing was basically done like this:
Chop a huge handful of cilantro and add it to the bowl. 
(Save a little to sprinkle over the top when you are done)
Zest the lime and lemon over the bowl, then slice them in half and add the juices to the mix.
Drizzle olive oil over the top, do 5-6 turns of a pepper mill and add a teaspoon of salt to the mix.
Fold the mixture to coat everything and you are ready to serve.