Mixed vegetables quinoa is a good starting base in salad bowl meals. Simply top it with tofu, tempeh or legumes/beans to create a meatless salad bowl meal; or pair it with roasted fish, shrimps, scallops, or roasted chicken.
Without the quintessential cilantro on-hand, it does not stop me from making Mexican Corn Salad. Well, let's hope this stays true to the essence of Mexican Corn Salad.
Compared to leafy greens salad like this Mixed Green Salad which is best consumed fresh, this bean and corn salad is sturdier and keeps well in the fridge for about 2-3 days. For meal preparation's sake, it might be worth making a bigger batch.
Other than making a healthy side-dish, this Mexican Corn Salad is also great in a bowl of salad greens e.g. Mixed Green Salad with Avocado Dressing. Salad on salad is still a salad, just a bigger better one.
This salad bowl meal alike Mushrooms, Green Beans, Broccoli Salad, or Asparagus, Cauliflower, Chicken, Sweet Potato, Quinoa Bowl, is substantiated with avocado and eggs, finished off in a simple basic extra-virgin olive oil, apple cider vinegar, black pepper dressing.
"Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan - this humble salad manages to get all taste buds firing at once." - Bon Appetit
Alright, I omitted everyone's favorite - the cheese; but trust me (or rather, trust Bon Appetit), this salad delivers the flavor punch in crunch.
I was excited to make it after watching the video and adapted it by using my own homemade turmeric dressing. Though I did not add in the cheese for saltiness, the mixed of almonds and cashews and the salted sunflower seeds made up for it. I totally enjoyed this crunch-a-licious salad and see it coming more often into my meals.
