Chunky Vegetable Salad with Lemon-Cumin Vinaigrette
Fitness magazine
Who says you need lettuce for salad? Seems more often then not my salads these days contain none. The first time I made this salad I changed up quite a few ingredients I didn't have the kidney beans so I just doubled up the chickpeas. I didn't use jicama in either one but I know it would be good and will use it the next time. The key is the dressing... I love, love, love it!!! I really like cumin although I gotta say it smells like BO. I never realized this until one of my sons pointed out and now I can't use it without that thought going through my head but it. This is a great salad that you can change up based on what you have on hand.
Mix together
1/3 cup chickpeas, rinsed and drained
1/3 cup kidney beans, rinsed and drained
1/4 cup shredded carrot
1/4 cup chopped jicama
1/4 cup chopped apple
1/4 cup sliced red bell pepper
1 tablespoon sliced celery
1/4 cup chopped cucumber
and 1 tablespoon pumpkin seeds
Whisk together
juice of 1/2 lemon, (I used lime)
2 teaspoons olive oil,
1 tablespoon red wine vinegar,
1 teaspoon ground cumin,
pinch each sugar and salt;
drizzle over salad and serve
4 comments:
LOVE cumin too. BO or not! :-)
In college, we called it the "armpit spice" but quickly realized that it is an integral part of most bean dishes!
Yum! That salad looks delicious!
Yum, and I have 90% of this at home already
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