Summer Fresh Taco Rice Salad

Tortilla Pie and Taco Rice Salad ready to go home with a happy customer at the Beausejour Farmer's Market

This summer, Pennyweight Market has been cooking meals every Friday from 3-7 p.m. at the Beausejour Farmer's Market. We focus on meals easily recreated at home, using fresh local veggies from the Market, and ingredients from our store. These dinners showcase how just a few special ingredients can elevate a simple salad, or main course. We enjoy experimenting with unique spices, flavoured oils and vinegars, and fresh herbs.

We thought folks might enjoy trying out some of our Farmer's Market recipes, starting with our Taco Rice Salad, which was very popular! This recipe is a great way to use the variety of vegetables and herbs found at Manitoba Markets this time of year (late July).

Taco Rice Salad (serves 4)

Ingredients:

2 limes

1 cup corn kernels

1 cup diced red onion

1 cup diced red pepper

4 cups lettuce/greens

2 cups cooked Jasmine rice

2 cups cooked black beans

1 tablespoon smoked hickory salt

1 tablespoon whole cumin

2 cups salted & roasted pumpkin seeds

salt & pepper

2 tablespoons dried or fresh parsley

2 cups chopped tomato

1 cup chopped white onion

4 tablespoons chopped fresh cilantro

Prairie oils & Vinegar Garlic Oil

Prairie oils & Vinegar Cilantro & Lime Vinegar

sour cream

taco chips (We used La Cosina brand)

Season 2 cups of cooked and cooled Jasmine white rice, with Prairie Oils & Vinegar garlic oil, dried or fresh parsley flakes, and salt. Set aside.

Combine 2 cups diced tomatoes, 1 cup diced white onion, fresh cilantro, and 4 tablespoons of Prairie Oils & Vinegar cilantro lime vinegar. Add a pinch of cumin, salt and pepper. Add garlic oil to taste. Set aside.

2 cups of cooked black beans. We cooked our beans in an Instant Pot, to avoid soaking the dried beans overnight. Add whole cumin & smoked hickory salt to your beans cooking water. This gives them a lovely flavour!

Assemble your taco salad plate with the following:

1/4 cups corn kernels

1/4 cup diced red onion

1/4 cup diced red pepper

1/4 cup pumpkin seeds

1 cup of greens tossed in cilantro lime vinegar & garlic oil

1/2 cup of cooked and cooled beans

1/2 cup of cooled and seasoned rice

squeeze one lime over all the diced vegetables

Serve plate with fresh salsa & sour cream and taco chips

Enjoy and stay tuned for more!