July 2010: Southwestern Salad

A guest post by Nurture
If you’re looking for an easy, summery dish with lots of flavor, try Southwestern Salad.  We start with cooked brown rice and add fresh bell peppers, red onions, flecks of cilantro and black beans.  Tossed in a mildly spicy chipotle orange dressing, the salad makes a great meal by itself or as a side dish for any grilled or roasted meats. Nurture recently served this salad at an event as an appetizer in tiny tortilla cups drizzled with a pesto of cilantro, lemon juice, garlic, olive oil, salt and pepper. Our guests loved them!

Please click here to view the full “Southwestern Salad” recipe (PDF).

Comments

  1. estelle bouras says:

    Katherine,

    Just watched 3-minute overview video. Sounds like you are making some exciting progress getting into schools, etc. So wonderful to see those kids trying new foods and being so active! You must be very proud of your accomplishments!

    Estelle

  2. Lisa Brewer says:

    I made the Southwestern Salad served in chips for dinner last night and everyone LOVED it. What a delicous, simple way to use leftover rice! I served it with a salad and watermelon and my kids gobbled it up.

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