This is the kind of recipe we turn to on those days when we're dreaming of warmer weather and don't feel like cooking. The hearty salad comes together in as little time as it takes to chop some lettuce and open a can of beans. If you have them, leftover home-cooked beans are delicious here. We used pink beans (similar to pinto, but slightly smaller), but black beans or kidney beans would work well too.
Toasting the cumin in a dry skillet over medium heat gives it a mellower, earthy flavor. The step isn't necessary, but well worth the extra time.
Bean, Corn and Avocado Salad with Toasted Cumin Vinaigrette
4 cups chopped romaine lettuce
1 or 2 mini red bell peppers, thinly sliced
1 or 2 mini yellow bell peppers, thinly sliced
1 handful grape or cherry tomatoes, halved
1/3 cup corn kernels, thawed if frozen
1 cup cooked beans, such as pink, pinto, kidney or black beans, rinsed
1 avocado, peeled, pitted and sliced
1/4 teaspoon cumin seed, toasted
1/4 cup roasted red pepper vinaigrette or other favorite vinaigrette
Layer the lettuce, peppers, tomatoes, corn, beans and avocado in a large serving bowl.
In a small skillet over medium heat, toast the cumin, stirring or shaking constantly, for 1 minute or until fragrant.
Sprinkle warm seeds over salad. Drizzle with vinaigrette.
Serve immediately.
Makes 2 servings.
Food on 02/25/2015