By Yap Zhe Wen
During one of the weekends, my mother made me prepare this salad with her. I was drawn to it since blueberries and tortillas are my favourites.
This colourful salad is a treat for the eyes. It has protein-packed pinto beans, juicy blueberries, and crunchy pepper bells. For best results, make sure to top with freshly squeezed lemon juice. It tastes so good, just one bite will want you to have more!
Ingredients:
Corn tortillas, 1 pack
4 fresh nectarines
1 cup of Blueberries
1 ½ cup of pinto beans, soaked overnight and cooked for 30 minutes
1 cup of zucchini, thinly sliced
½ cup of Brussel sprouts, cut into half and oven-baked
1 piece of red pepper bell, diced
¼ cup cilantro, finely chopped
1 tablespoon, freshly squeezed lemon juice
Steps:
Prepare all the ingredients.
In a medium sized salad bowl, stir together all the ingredients.
Season with salt and black pepper. Serve with chips and cucumber slices.
Ready to be Served:
This nectarine and blueberry salad is now ready to be served.
Yap Sze Wen is eleven years old.
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