Ingredients for salad:
Half Head Cauliflower
Large Broccoli head.
1/2 red onion
1/2 red capsicum
1 stick celery
1 medium carrot
140g corn kernels (or if using fresh, kernels from one cob)
200g red kidney beans - well drained.
Torn coriander leaves (optional)
Ingredients for vinaigrette:
1/2 cup white wine vinegar
1/2 cup chili infused extra vigin olive oil
2 cloves garlic crushed
1 tsp sugar
sea salt and black pepper to taste. ( I usually start off with a good 3 grinds of pepper and a pinch of sea salt)
A squeeze of lemon or lime
My gauge is to make every piece uniform, so my guide to size is a corn kernel.
Finely chop the capsicum, onion, carrot, celery and zucchini and place in a bowl.
Pick off uniform florets of cauliflower and broccoli. Add to bowl.
Add canned or shaved corn kernels to the other vegies. Mix well and set aside, covered in the fridge until you are ready to serve.
Make your vinaigrette - easy method:
Place all vinaigrette ingredients in a medium sized jar. Pop on lid and shake, shake shake until well combined. Taste to see if your palate wants more salt, pepper or sugar for balance.
Refrigerate vinaigrette also until ready to serve.
When ready, add the vinaigrette to the vegetable mix and stir through. Then just before serving, add the kidney beans and coriander and fold through gently.
The above salad is awesome for a summer bbq, no matter what protein is on the grill! Also is a lovely side if having Mexican fare and is a great topping with some mashed avocado if you want to make tiny "finger food" sized tortillas.