3 Salads You Can Make In 10 Minutes Or Less
Nobody has time to spare and these three salads can be made in 10 minutes or less. Talk about the perfect dish for busy people! Plus, salads are a great option when you don’t want to cook in the summer.
These easy salad recipes are a healthy source of protein, fiber and carbohydrates. I also love eating beans and legumes: black, pinto, lentils, and chickpeas. That’s why I included them in my recipes.
3 easy salads
1. Texas Caviar with Black Beans:
This salad is so rich that Texans call it “Texas caviar”. The original recipe is made with black eyed peas, but this Caribbean version has black beans.
Ingredients:
- 1 can black beans, drained
- 1 can corn, drained
- 2 medium tomatoes, cubed
- 1 red pepper, minced
- 1 small red onion, minced
- 1 bunch of minced coriander or cilantro
- ¾ cup of my vinaigrette: mix 1/3 cup of olive oil, 2 tablespoons of vinegar of your choice, 2 tablespoons of lemon juice, 1 tablespoon of honey, salt and pepper.
Instructions:
Mix all the ingredients in a bowl and dress with the vinaigrette. Refrigerate at least half an hour before serving.
2. Red bean salad with cilantro
This salad is super nutritious and tasty!
Ingredients:
- 2 cups cooked and drained red beans
- ½ cup of chopped red onion
- ¼ cup of red pepper, minced
- ¼ cup green pepper, minced
- 1 ½ cups of cilantro or coriander leaves
- ¾ cup of vinaigrette: mix 1/2 cup of extra virgin olive oil, 4 tablespoons of red wine vinegar, 1 tablespoon of agave honey, salt and pepper
Instructions:
Mix all the ingredients in a bowl, and dress with the vinaigrette. Stir, cover and refrigerate for at least half an hour before serving.
3. Quinoa salad with black beans and corn
For this salad all you have to do in advance is cook the quinoa, and keep it chilled in the refrigerator, so you can mix it with the rest of the ingredients.
Ingredients:
- 1 ½ cups of cooked quinoa
- 1 can black beans, drained
- 1 can corn, drained
- 1 cup chopped red onion
- 1 cup tomatoes, cubed
- 1 red pepper, minced
- 2 bunches of minced coriander
- Zest of 1 lemon
- 1 cup of vinaigrette: mix ½ cup of olive oil with ¼ cup of red wine vinegar, 4 tablespoons of agave honey and a pinch of salt.
Instructions:
Mix all the ingredients in a bowl and dress with the vinaigrette. Add the lemon zest and stir. Cover and refrigerate for at least half an hour before serving.
