Mexican Super Salad

Good preparation is critical to being successful at almost anything and is absolutely true if you want to eat healthfully.  Preparing your own healthy food takes time but there are some tricks to being efficient.  On Sunday afternoon, I make three things for the week.  The first is a batch of veggie burgers, hummus or some kind of thing I can make into a sandwich or throw in a salad, like the pecan balls I posted a few weeks ago. The second things is a soup, and in the summer I prefer to make a  soup that can be eaten  cold if necessary.  The third thing I make is a  big salad that consists of a whole grain, legumes, and veggies that I can throw onto a big bed of greens like arugula, baby kale, spinach, romaine or a combination.  The recipe I am sharing today is my Mexican Super Salad.  This salad travels well and works well as a packed lunch.  It is also good as a side dish for dinner.  We had this as a side dish with some corn tamales last week.

I hope you enjoy it!

Ingredients

• 2  cans of beans of your choice drained and rinsed thoroughly
• 2  cups of cooked whole grain like quinoa or farro
• 1  cup grape tomatoes cut in half
• 1  chopped red pepper
• 2  cups cooked or fresh corn
• 1/2 cup chopped red onion
• 1/2 cup or more freshly chopped cilantro
• 5-6 fresh limes
• salt to taste

Mix top seven ingredients in  bowl.  Squeeze the limes and use as your dressing.  I use 5-6, depending on how juicy the limes are.  Add scant salt to taste.