Tis The Season

…for mixing local ingredients into unique and beautiful salads.  And this blackberry, sweet pepper, corn and basil salad fits the bill.  I tossed all of these seasonal ingredients together with black quinoa and a lime and honey dressing, and was delighted with the results.

Black Quinoa and Blackberry Salad

Black Quinoa and Blackberry Salad:

1 C. dried black quinoa, cooked according to package instructions (of course, ANY quinoa will work)

1 pint ripe blackberries, washed and dried

Corn cut from 3 fresh ears, raw

1 large or 2 small sweet red peppers, diced

Juice of 2 limes

1 Tbsp. honey

1 Tbsp. sweet almond oil (canola oil is fine, too)

generous pinch of salt

About 20 large leaves fresh basil, torn into pieces

Cool the cooked quinoa slightly or overnight in the fridge. In a large bowl, toss the quinoa gently with the corn, peppers and blackberries.  Mix the lime juice, honey, oil and salt in a jar and shake vigorously.  Pour over the ingredients, sprinkle in the basil, and toss together to combine.

This would also be great with a salty cheese crumbled in (Pecorino and Ricotta Salata come to mind) or with some added toasted almonds or walnuts.

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