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Kidney bean quinoa bowl with corn salsa

Kidney bean quinoa bowl with corn salsa

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Cooking time

Ingredients

1 can 3.5 oz (106 ml) Bonduelle CORN

¼ c (60 ml) green pepper, finely chopped

2 tbsp (30 ml) red onions, chopped

2 tsp (10 ml) olive oil

2 tsp (10 ml) lime juice

1/2 tsp (2 ml) chili powder

Salt and freshly ground pepper

To taste, chopped lime zest and/or cilantro

1 c (250 ml) chopped romaine lettuce

1/2 c (125 ml) red cabbage, chopped

1 can 3.5 oz (106 ml) Bonduelle QUINOA

1 can 3.5 oz (106 ml) Bonduelle RED KIDNEY BEANS

1/3 c (80 ml) cucumber, chopped

½ tomato, small dice

Preparation

In a bowl, combine corn, pepper, onion, oil, lime juice, chili powder and season generously. Add lime zest and/or fresh cilantro if using.

In a bowl, combine lettuce and red cabbage. 

Garnish by making sections and alternating colours. For example: quinoa, kidney beans, cucumbers and tomatoes. 

Add corn salsa in the middle and serve.

 

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