Real California Recipes Cookbook
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Three Bean Paneer Power Salad
Recipes
Ingredients:
– 1/4 cup olive oil
– 1 lemon, juiced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Kosher salt and freshly ground black pepper, to taste
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 (8-ounce) block Real California Milk Paneer, cut into 1/2-inch cubes
– 1 large beefsteak tomato, cut into 1/2-inch wedges
– 1/2 cup homemade or store-bought pickled red onion
– 1/2 cup packed fresh parsley leaves, roughly chopped
– 2 stalks celery, chopped
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Directions:
Prep time: 10 minutes
Cook time: 0 minutes
In a large serving bowl, whisk oil, lemon juice, cumin and coriander together until combined. Season with salt and pepper, to taste.
Add beans, Paneer, tomatoes, onions, celery and parsley and toss to coat. Season with additional salt and pepper, to taste. Cover bowl with plastic wrap and refrigerate for 30 minutes to let flavors meld. Serve and enjoy.
Serves: 4 servings
Tip: Substitute California Feta for Paneer. Whisk 2 tablespoons California Greek yogurt into lemon mixture to make a creamy lemon dressing.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.