I love recipes that are versatile and engage fun concepts like the rainbow. This recipe is also easy to prepare. Give it a try!
For the salad:
1 cup cous cous (a tri-color cous cous is fun for the Rainbow theme; use quinoa or millet if you are going for a gluten free version of this recipe)
1 can (rinsed thoroughly) black beans or chick peas
For the rainbow:
Red: Red pepper or tomatoes, washed and chopped
Orange/Yellow: Orange and yellow peppers, washed and chopped
Green: Cucumbers (if summer), parsley or cilantro
Blue/Purple: Purple basil would be fun if you can find it!
White: Onion, peeled and chopped, add to taste (I prefer red onions in this salad, but you can count these for the white)
For the dressing
2 limes, juiced (about 1/4 cup)
3 Tbsp. olive oil
1 teaspoon chili powder
1/2 tsp. ground cumin
1 tsp. honey
salt / pepper – start with 1/4 tsp. sprinkle on to taste
I cook the cous cous (or quinoa or millet) in the rice cooker, using 2 cups water for each cup of cous cous/grains. While the cous cous/grain is cooking, wash and prepare the rainbow of vegetables and wash/rinse the beans. Whisk the ingredients for the dressing together. When the cous cous/grain is cooked, combine all ingredients in a large bowl. Enjoy!