Nicole MacPherson: Meatless Mummy Con Carne


Fiesta Confetti Mexican Salad-in-a-Jar

A Great desk lunch that doesn't leave you on empty

We really never should judge by appearances, should we? And yet, this salad is so pretty, so esthetically pleasing, that I can't help admiring it. I'm one step away from singing to it: you are so beautiful to me, can't you see? A little while ago I was on the morning news, talking about New Year's resolutions and plant-based diets, and to illustrate different protein sources I took a variety of jarred salads into the studio. This Mexican beauty attracted the most attention; I received a number of emails later asking how to make it.

Shake Up Your Regular Lunch Routine With This

The good news is that this scrumptious salad with zesty lime dressing is a snap to make. In fact, if you have leftover rice, you could pull this together in under ten minutes. Beautiful and easy! That sounds like a punchline to a joke that I am not going to make. 

Ah, but this salad is more than just a pretty face! If you're looking for a perfect lunch, the global staple of beans and rice can scarcely be improved upon. Beans and rice are not only good sources of protein, but they also work together to make a complete protein - something vegetarians need to keep in mind. Together with fresh vegetables, this salad is chock-full of vitamins, iron, and fibre. It is the kind of lunch that will keep you from collapsing at your desk at three o'clock, or fall prey to hunger-induced grumpiness while carpooling to after-school activities.


For the dressing

1/3 cup lime juice
1/4 cup olive oil
1 clove garlic, crushed
1 1/2 teaspoons minced dehydrated onion or onion powder
1 teaspoon cumin
For the salad
2/3 cup brown rice
1 cup water
1-398 mL can black beans, rinsed and drained
1 cup canned corn
1 pint cherry tomatoes, halved
1-2 red peppers, chopped
1/2 cup red onion, chopped
Cilantro to taste (optional)
  In a medium saucepan, bring rice and water to a boil; reduce heat and simmer for 25 minutes. Allow to cool. NOTE: This can be done in advance.
  Whisk together dressing ingredients; divide between mason jars (I use 2L jars, as I like a bigger salad).
  Add the rice to the jars, dividing evenly. On top of the rice, layer beans, corn, tomatoes, peppers, and onion. Top with cilantro, if desired.
  When ready to eat, shake it up. Cha cha cha! 
  This recipe keeps in the fridge for two days.
Want more pretty salads? Try my Quinoa Salad-in-a-Jar, my Bruschetta Salad-in-a-Jar, or my Roasted Vegetable and Rice Salad (not in a jar).