This mouthwatering summer salad packs in nutrition but doesn't skimp on taste. Black tepary beans pair perfectly with smoked salmon and the honey curry mustard vinaigrette for a stunning salad you'll be reaching for all summer long. For this recipe use hot smoked salmon or grilled salmon, not cured or cold smoked salmon.
2 cups cooked black tepary beans
1/2 cup frozen corn or grilled fresh corn cut off the cob
1/2 cup cherry tomatoes (halved)
1/2 cup red bell pepper (chopped)
1 avocado (cubed)
1/4 cup chopped parsley
1/4 cup chopped chives
2 Tablespoons honey curry mustard
The juice of one lemon
2 Tablespoons olive oil
Pinch of Salt
Combine the beans, corn, tomatoes, pepper, avocado, parsley and chives in a large bowl.
In a separate bowl make the dressing. Combine mustard, lemon juice, olive oil and salt.
Toss the salad in the dressing.
Top with pieces of smoked salmon and an extra dash of chives.
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body.