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.