Ingredients
Scale
For the salad:
- 1 bag of arugula greens
- 4 1/2 cups of Randall Ultimate 4-Bean Mixed Beans, drained and rinsed
- 2 cups of cooked quinoa
- 1 red pepper
- 1 yellow pepper
- 2 cups roasted sweet corn (about 4 ears)
- 1 jalapeño, diced (optional)
- 2 Tbsp. of lime juice
- Sliced scallions for garnish
For the dressing:
- 2 Haas avocados
- 2 roasted poblano peppers
- 1 cup fresh cilantro
- 1 clove garlic
- 3 Tbsp. lime juice
- 2 Tbsp. apple cider vinegar
- salt and pepper to taste
- Olive oil for consistency
Instructions
Dressing Preparation:
- Wash and roughly chop produce and peel and pit avocados.
- Roast poblano peppers (and ears of corn, see salad recipe below) for 10 minutes, or until you see browning skin and peppers are softened.
- Add all ingredients to the food processor and blend until well combined, adding a tablespoon of olive oil at a time until dressing is smooth.
- Salt and pepper to taste and pour int airtight container. Put in the fridge until ready to serve.
Salad Preparation:
- Rinse all produce. Slice and remove seeds from peppers before dicing into small pieces.
- Cook quinoa according to package directions. When done, set aside to cool.
- On a grill or on the top rack of your oven, roast ears of sweet corn (at the same time roast poblano peppers, see dressing recipe) until kernels have browned slightly, around ten minutes. When cool, slice off the cob.
- In a large bowl, combine the chopped sweet and jalapeño peppers, roasted corn kernels, quinoa, and ½ the jar of Randall Ultimate 4-Bean Mixed Beans. (Return leftover beans to the fridge to use for another recipe. They will keep in an airtight container for up to a week.) Add lime juice and mix well.
- Right before serving, toss the veggie and quinoa mixture with the fresh arugula greens. Shake dressing well and serve over salad. Sprinkle with scallions and enjoy!