Friday, April 29, 2011

What's for Dinner? Chunky Vegetable Salad with Lemon-Cumin Vinaigrette


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:

tri like mary said...

LOVE cumin too. BO or not! :-)

Steph Bachman said...

In college, we called it the "armpit spice" but quickly realized that it is an integral part of most bean dishes!

Aimee said...

Yum! That salad looks delicious!

Big Daddy Diesel said...

Yum, and I have 90% of this at home already