Saturday, February 14, 2009

AZTEC SALAD

Today I Made:
AZTEC SALAD for DINNER.
Recipe from THE CANDLE CAFE COOKBOOK by JOY PIERSON AND BART POTENZA.

Mexican inspired salad with quinoa, black beans corn, red onions, red bell peppers, salad greens, and a spicy roasted tomato dressing, and topped with toasted pumpkin seeds.

I added 1 chipotle chile to the dressing, as suggested by the authors.

Just looking at the picture above makes me smile.
So much color.
You just know its good for you.
And so tasty.

5 comments:

Chelsea said...

The colors are gorgeous! Yum!

Lily Girl said...

Mmmm that looks delish!

Sal said...

That sounds really good - i love black beans & sweetcorn. And quinoa, yum.

Virginia said...

that looks amazingly delicious!!!

Jenna said...

I love this salad! I just found your post through a google search...do you happen to have the recipe and nutrition information?