I just love the flavour and the texture of the trio and I never seem to get enough of it!
To keep this salad interesting, I like to seek out the odds and ends that are hiding in my fridge and add them to the salad to bulk it up and boost nutrition. My favourite add-ins include: beans, sweet potatoes, cucumber and apples.
Bell Pepper, Avocado and Corn Salad with Miso Vinaigrette
1 large red bell pepper, diced
1 cup canned corn, drained
1 ripe avocado, diced
1/4cup cilantro, chopped
Dressing ingredients (makes 1/2cup):
2 tablespoon red miso (or white if you prefer milder flavour)
2 teaspoons Dijon mustard
1 tablespoon water
1.5 tablespoon lemon juice
1.5 tablespoon rice vinegar
1 tablespoon mirin
1 scallion, julienned
2 teaspoons ginger, peeled and minced
1/4c vegetable oil
1 teaspoon sesame oil
In a small bowl, blend together the miso paste, water and lemon juice. Transfer it to a small glass jar, add in the remaining dressing ingredients. Close the lid tightly and shake vigorously until dressing combines well. Set aside.
In a salad bowl, toss together the salad ingredients. Drizzle on 2-3 tablespoons dressing and toss well. Add more dressing if desired. Season with salt and pepper. Divide salad into two portions and enjoy!