Mexican Salsa Salad

I was supposed to roast cauliflower in the oven but on a scorcher of a day (38ยฐC) I was like nah… So I whipped this salad together with all the ingredients I still had in my cupboard. When I posted this on Instagram my brother sent me a message that he was going to make this salad that night, so I think we have a winner!


March 6, 2018
: 6
: 30 min
: 15 min
: 30 min
: easy


  • 1 cup of quinoa
  • 1 bag of microwave brown rice
  • 1 handful of slivered almonds
  • 3 tbsp hemp seeds
  • 2 tbsp olive oil
  • Juice of 2 limes
  • 1 tbsp nutritional yeast (optional)
  • 1 can of black beans, washed
  • 1 can of kidney beans, washed
  • 1 can of corn kernels, washed
  • 1 punnet of cherry tomatoes, halved
  • 1 red onion, chopped
  • 1 avocado, diced
  • Greens such as rocket or spinach
  • Step 1 Rinse 1 cup of quinoa and add to a pot with 2 cups of boiling water. Cover for 15 min until cooked through. Transfer to a plate and let it cool down in the fridge (or freezer).
  • Step 2 Steam 1 bag of microwave brown rice. Mix the quinoa and rice with slivered almonds, hemp seeds, olive oil, lime juice and a tbsp of nutritional yeast (optional).
  • Step 3 Rinse 1 can of black beans, 1 can of kidney beans and 1 can of corn. ยท
  • Step 4 alve 1 punnet of cherry tomatoes and mix with 1 red onion (chopped) + juice of 1 lime, salt and pepper
  • Step 5 Dice 1 ripe avocado and drizzle with juice of 1 lime and a bit of olive oil
  • Step 6 Serve on a plate with a handful of greens, such as rocket or spinach leaves.

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