Everything but the kitchen sink salad!

A couple of years ago, we made a decision towards observing a healthier Ramadan, aiming to be nourished, and maintaining a simpler diet, just being mindful overall of what we eat during the month and giving our body its right over us is a part of the process.  

We come from a culture where there is a tendency to “prepare a spread” for iftar every night, elaborate six course meals with several desserts and then some!  Often using fasting during the day as an excuse to overeat at night and end up nullifying the benefits.

It’s hard to break away from the traditions and cultural habits, the beautiful and wonderful nostalgic memories of times past, not wanting to let go of those feelings for the fear that they will cease to exist and take with them the memories and people we so loved.

And kicking this fried food addiction is one of the most difficult things for us.  Oh, but we cannot give up our samosas and kababs, so we eat a rainbow plate- a colorful plate which is far more nutritious, so half a plate filled with salad (but let’s not call it salad, let’s say veggies), and then the other half with some form of protein (fried/baked/grilled) and a carb (because what is life without carbs).    

This incredibly delicious everything but the kitchen sink salad is colorful,  flavorful, wholesome, and a great accompaniment as a side dish, salad or a topping for fish or meat.

Sometimes known as Cowboy Caviar or Mexican/Texas Caviar, is a favorite at BBQ’s and potlucks in the summer, and you can find a number of variations online, some with white and yellow corn, black and pinto beans, or even avocado.

Ingredients:

• 1 1/2 cup red, yellow, green, and orange bell pepper, seeded and finely diced ( ½ cup of each color)
• ¼ cup or 1 medium  jalapeño pepper, seeded, finely chopped
• 2 Persian cucumbers, chopped into small cubes
• 1 small red onion, finely chopped (about ¾ cup)
• 1 can (15.25 ounces) yellow corn, drained
• 1 (15 oz.) can black eyed peas, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1/4 bunch cilantro leaves, chopped
• ½ cup shredded or spiraled carrots
• 1 stalk spring onion/ scallion finely white and green parts, sliced
• 1½ cups cherry tomatoes, finely chopped (optional)
• *1 Cup cooked quinoa (optional)

Dressing:

• 1/4 cup lime or lemon juice (can also add the zest)
• 1/4 cup olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon cumin crushed (optional)
• Salt and pepper to taste
  
  Method:

1. In a large bowl, combine drained beans, peas, corn, diced bell peppers, diced jalapeño, diced onion, any veggies you are using and cilantro, into a large bowl, toss together and set aside.
2. Whisk dressing ingredients together in a mason jar.
3. Pour dressing over the salad, or as needed.
4. Store leftovers in an airtight container and refrigerated until ready to serve.
5. Serve with tortilla chips or as a side.
6. You can even add one avocado, pitted and diced right before serving.