Harvest Grains Salad with Chili Lime Dressing

By polloazul

Ingredients

• For the dressing:
• 2 * 2 jalapeño peppers, seeded and minced
• 2 * 2 limes
• 1 * 1 teaspoon ancho chili powder
• 1/2 * 1/2 teaspoon ground cumin
• 1 * 1 tablespoon honey
• 1/2 * 1/2 – 3/4 cup extra virgin olive oil
• * Kosher salt
• To finish the salad:
• 1 3/4 * 1 3/4 cups water
• 1 * 1 tablespoon extra virgin olive oil
• 1 1/4 * 1 1/4 cups harvest grains blend (or you could use your favorite grain)
• 1 * 1 cup black beans, rinsed and drained
• 1 * 1 cup golden cherry tomatoes, quartered
• 2 * 2 tablespoons chopped fresh cilantro
• 1 * 1 tablespoon chopped fresh chives
• * Cucumbers (optional)

Details

Adapted from mykitchenaddiction.com

Preparation

Step 1

Start by cooking the grains. Heat the water to a boil in a small sauce pan. Add 1 tablespoon of olive oil and stir in the harvest grains. Return to a boil, then reduce the heat and simmer for about 10 minutes. Remove from the heat and set aside to cool.

While the grains cook, prepare the dressing. In a small mixing bowl, combine the minced jalapeño peppers with the zest and juice from the two limes (this should be about 1/4 cup of lime juice). Add the ancho chili powder, cumin, and honey. Whisk together while gradually adding the olive oil to the consistency you like. Season to taste with the salt.

To finish the salad, combine the black beans, cherry tomatoes, cilantro, and chives in a large mixing bowl. Add the cooled cooked grains and the dressing. Stir to combine. Refrigerate for at least 30 minutes prior to serving.

The salad is delicious served in edible cucumber “bowls”… Simply halve the cucumbers lengthwise and scoop out the seeds using a fork. Pile the salad on top and enjoy!