Time: 30 min.
Complexity: easily
Servings: 4

Californian salad is a blend of diverse ingredients that creates a stunning bouquet of flavors and contrasting textures. This salad captures the essence of Californian cuisine, influenced by Europe, Asia, Oceania, and Latin America. The base of the salad is cooked grains (pre-made frozen grains are also available), mixed with beans, roasted corn, tomatoes, a variety of greens, bean sprouts, and goat cheese, and topped with crisp, airy grains. Dress the salad with dark sesame oil and lime juice. This salad is very filling and can be enjoyed as a standalone dish.

Ingredients:

• 1 cup of puffed millet or puffed rice without sugar (breakfast cereal)
• 1 cup frozen popcorn, thawed
• 1 package (370g) of frozen mixed bulgur and grains, or 1.5 cups of cooked brown rice
• 1 can (400g) of canned adzuki beans, rinsed
• 1 cup grape tomatoes, halved
• 3 green onions, thinly sliced
• 0.5 cup chopped cilantro
• Juice of 2 limes
• 1 package 110 g bean sprouts, trimmed
• 0.5 cup crumbled goat cheese (about 90 g)
• 2 tablespoons dark sesame oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown rice, bulgur groats, red beans, grape tomatoes, goat cheese, puffed rice, corn

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Preparation:

Step 1
• Toast the puffed rice in a large dry skillet over medium heat for 3 minutes. Transfer to a medium bowl. Add the corn to the skillet and cook until heated through, about 3 minutes. Transfer to a large bowl.
Step 2
• Reheat frozen cooked corn according to package directions and fluff with a fork. Transfer to a bowl with the corn, beans, tomatoes, green onions, cilantro, lime juice, and half of each sprouts and goat cheese. Add sesame oil, 2 tablespoons water, 0.5 teaspoon salt, pepper, and stir.
Step 3
• Stir in half of the toasted crispy grains and season with salt and pepper to taste. Top each serving of salad with the remaining goat cheese, toasted grains, and sprouts.

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