salads

Mediterranean Zucchini Salad

Published July 10, 2015 | By admin

This is an easy and delicious salad that is great for hot summer days. For a Mexican flare, use black beans instead of kidney, avocado instead of olives, use Mexican seasonings and use rice vinegar instead of balsamic vinegar.

 

 1/2 cup quinoa or millet, uncooked185854_4391207383406_707019508_n

3 zucchini, chopped (approx. 4 cups)

1/2 cup finely chopped red onion

2 cups raw corn, fresh off the cob

2 cans kidney beans or garbanzo beans, drained (or 1 can of each)

2 cloves garlic, minced

1 red bell pepper, chopped

2 medium tomatoes, chopped

1 can black olives, finely chopped

1 cup fresh basil, chopped

1/4 cup balsamic vinegar

Sea salt and pepper

 

Boil 1 cup water in small saucepan. Add quinoa and cook 15 – 20 minutes until tender. Let cool. Place remaining ingredients in a large salad bowl. Mix in cooled grain and salt and pepper to taste.

 

Posted in Salads, Sides | Tagged , , , ,

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