Mexican Corn and Hummus Salad

Enjoy the flavors of Mexico with this vibrant and healthy salad featuring sweet corn, fresh vegetables, black beans, and a zesty hummus dressing. It's a perfect side dish for any Mexican-inspired meal or a great standalone salad.

Ingredients:

1 can of corn kernels, drained
1 cup of cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup of cilantro, chopped
1/2 cup of black beans, drained and rinsed
1/2 cup of red bell pepper, diced
1/2 cup of cucumber, diced
1/2 cup of hummus
1 lime, juiced
1 teaspoon of cumin
Salt and pepper to taste
Tortilla chips for serving

Instructions:

In a large mixing bowl, combine the drained corn kernels, cherry tomatoes, red onion, cilantro, black beans, red bell pepper, and cucumber

In a separate bowl, mix together the hummus, lime juice, cumin, salt, and pepper until well combined

Pour the hummus dressing over the salad mixture and toss everything together until the salad is evenly coated with the dressing

Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld

Serve the Mexican Corn and Hummus Salad with tortilla chips on the side for a delicious and refreshing dish

Comments

Vegan Peppermint Cheesecake Cake

This Vegan Peppermint Cheesecake Cake is a delightful combination of creamy cheesecake and refreshing peppermint flavor, perfect for any occasion. Ingredients: 2 cups vegan cream cheese 1 cup powdered sugar 1/4 cup coconut cream 1 tsp vanilla extract 1/2 tsp peppermint extract 1 cup crushed vegan chocolate cookies 1/4 cup vegan butter, melted 1 cup coconut milk 1/4 cup cornstarch 1/4 cup maple syrup 1/2 tsp agar powder 1/4 cup crushed candy canes for topping Instructions: Preheat oven to 350F 175C In a bowl, combine crushed vegan chocolate cookies and melted vegan butter Press the mixture into the bottom of a springform cake pan to form the crust In a mixing bowl, beat vegan cream cheese, powdered sugar, coconut cream, vanilla extract, and peppermint extract until smooth Spread this mixture over the cookie crust Bake for 25-30 minutes, or until set ...

Quinoa Lentil Salad with Crispy Roasted Brussels Sprouts

A tasty and healthy salad with quinoa, green lentils, and roasted Brussels sprouts that have been tossed with balsamic vinaigrette dressing, red onion, and fresh parsley. Ingredients: 1 cup quinoa, rinsed 1/2 cup green lentils, rinsed 2 cups Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt and pepper to taste 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/3 cup feta cheese, crumbled 1/4 cup balsamic vinaigrette dressing Instructions: Turn on the oven and heat it up to 400F 200C Put the quinoa, lentils, and 3 cups of water in a medium saucepan Bring to a boil, then lower the heat, cover, and let it cook for 15 to 20 minutes, or until the lentils and quinoa are soft Take out any extra water and set it aside Put Brussels sprouts on a baking sheet and season them with salt and pepper After the oven is hot, roast for 20 to 25 minutes, or un...

Morning, Noon, or Night Salad

You can enjoy the Morning, Noon, or Night Salad at any time because it is healthy and can be used in many ways. Fresh greens, cherry tomatoes, cucumbers, and red onions are tossed in a tangy balsamic vinaigrette dressing to make this tasty salad. Adding crumbled feta cheese and toasted almonds to this salad gives it a tasty and satisfying crunch. Ingredients: 1 cup mixed greens 1/2 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/4 cup feta cheese, crumbled 2 tablespoons balsamic vinaigrette dressing 1/4 cup toasted almonds Salt and pepper to taste Instructions: Wash and prepare the mixed greens, cherry tomatoes, cucumber, and red onion In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion Drizzle the balsamic vinaigrette dressing over the salad and toss to coat all the ingredients Sprinkle the crumbled feta ...

leadership and innovation

Search This Blog