Multi-Colorful' Salad

 

 

 

 

 

Multi-Color'full' Salad

 

 

Salads are fun to make. No wonder,gathering all the ingredients and veggies, chopping them makes those stomach juices ready for a wonderful dish...this colorful salad is one such...the more the veggies, the more the colors. Your kids might be inspired to try their not-so-favorite ones if you involve them in mixing the ingredients and playing an 'Identify the color' game with them.

Ingredients:

1 cup yellow corn ( boiled with very little salt)
1 red capsicum ( seeded, diced in corn size pieces)
1/4 cup black beans ( cooked with very little salt)
1/4 cup pinto beans ( cooked with just little salt)
1/4 cup garbanzo beans ( chole, cooked with slight salt)
1/2 cup peanuts ( groundnuts- boiled with just a little salt)
1/4 cup cucumber ( small cubes)
1/4 cup cherry tomatoes ( diced in quarters) or 1/4 cup hybrid- roma tomatoes ( diced into small pieces)
1/3 cup red onion ( diced into bean size small pieces)
1 Avocado ( if available, pitted and diced)

For garnishing:
1/4 cup coriander ( chopped)
1/4 cup black olives ( chopped or rings)

For Seasoning and Taste:

1/4 tsp sea salt
1/2 tsp chopped green chillies
1/2 tsp ground jeera powder
1 tbsp Honey or Agave nectar
1/4 cup freshly squeezed lime juice

In a wide bowl, mix the boiled corn, peanuts and cooked beans, along with the vegetables. You can add other seasonal vegetables as per your interest and tastebuds. In a small bowl, combine the green chillies, jeera powder, honey, salt, lime juice. Think of adding some black pepper powder for more heat and black salt for a different chat-kinda taste. Combine this spice mix to the salad mix and garnish with black olives and chopped coriander leaves. You can even sprinkle goat cheese or any cheese of your choice.

Uses:

Best as a Salad.
It works very well as a companion for chapathis, if you dont have time or interest to make a curry.
Refrigerate this colorful salad in an air-tight box overnight, and its tastier for your lunch, next day.

......Prathyusha