Summer is here which means more family time spent outdoors braaiing. Eating good food is high on everyone’s agenda, so why not make sure you have a juicy repertoire of salads on the menu to wow the whole family.
Whether it’s as a side, a main, or accompanied by a juicy salad dressing, savour the goodness of summer days with these six delicious salad recipes using convenient Rhodes Quality beans, corn, chickpeas, gherkins, beetroot and more. Perfect at home, at work or just kicking back in the sun with your loved ones.
Go with Goodness this summer, go with the right food choices for your family, go with Rhodes Quality.
Add this grape juice salad dressing to any leafy salad for a sweet and juicy twist.
Ingredients
Method
250 ml (1 cup) Rhodes Quality 100% Red Grape Juice
65 ml red wine vinegar
65 ml honey
65 ml olive oil
salt and freshly cracked black pepper
In a small bowl, whisk together Rhodes Quality 100% Red Grape Juice, vinegar, honey, and olive oil.
Whisk well.
Season to taste.
Stir before serving.
Broccoli and bacon salad with curried mango dressing: a crunchy summer salad with a flavourful dressing.
Ingredients (serves 4)
Method
250 ml (1 cup) Rhodes Quality Mango & Orange 100% Fruit Juice
5 ml (1 tsp) Pakco Medium Curry Powder
10 ml (2tsp) Rhodes Quality Apricot Jam
15 ml (1 Tbsp) Dijon Mustard
30 ml (2 Tbsp) apple cider vinegar
15 ml (1 Tbsp) olive oil
15 ml (1 Tbsp) water
1 garlic clove, crushed
salt and freshly cracked black pepper
Salad
300 g broccoli, washed and chopped
125 ml (½ cup) red onion, finely chopped
125 g (1 packet) streaky bacon, crispy fried and chopped
1 x avocado, seeded and peeled and chopped
Place the Rhodes Quality Mango & Orange juice, Pakco Medium Curry Powder and Rhodes Quality Apricot Jam into a blender along with the remaining dressing ingredients.
Process until smooth and well blended.
Season to taste.
Mix all the salad ingredients in a large bowl.
Pour over the desired amount of dressing.
Toss lightly to mix.
Chill until serving.
Mixed bean salad with tangy dressing: you can prepare this simple mixed bean salad in just a few minutes. Enjoy as a great braai side or as a nutritious protein-rich lunch.
Ingredients
Method
1 x 400 g can Rhodes Quality Three Bean Mix
1 x 410 g Rhodes Quality Green Beans 30 ml (2 T) lemon juice
5 ml (1 t) Dijon Mustard
80 ml olive oil
1 clove garlic, finely crushed
5 ml (1 t) sugar
salt and freshly ground pepper
Whisk all the dressing ingredients together until well blended.
Season the dressing to taste with the salt and freshly ground black pepper and set aside.
Pour the Rhodes Quality Three Bean Mix and the Rhodes Quality Green Beans into a large bowl.
Add the red onion, red pepper and chopped coriander, and toss to mix.
Pour the dressing over the bean salad and stir gently to coat.
Crumble the feta cheese into the salad and stir to combine.
Season to taste with salt and black pepper.
Serve well chilled.
Mexican salad with black beans and pepper: A colourful and crunchy Mexican-style braai salad. Give the dressing a chilli kick or leave it plain – it’s completely up to you.
Ingredients
Method
2 x 400 g cans of Rhodes Quality Black Beans
1 red pepper, cut into small dice
1 yellow pepper, cut into small dice
red onion, cut into small dice
Pour the Rhodes Quality Black Beans out into a colander.
Rinse well with cold water until the water runs clear.
Leave to stand until the beans are well drained.
In a large bowl, gently combine the beans, chopped peppers and onion.
To make the dressing, measure out all the ingredients into a medium bowl.
Whisk until well blended.
Season the dressing to taste.
Add enough of the dressing to coat the beans.
Season to taste.
Stir in the chopped coriander leaves and refrigerate until serving.
Beetroot salad with yoghurt dressing: Simple to prepare yoghurt dressing over Rhodes Quality Beetroot slices, a tangy braai salad.
Ingredients
Method
1 x 780 g jar Rhodes Quality Sliced Beetroot
125 ml (½ cup) plain thick yogurt
1 garlic clove, crushed
65 ml (¼ cup) flat-leaf parsley, chopped
65 ml (¼ cup) fresh dill, chopped
salt and freshly cracked black pepper
Drain the Rhodes Quality Sliced Beetroot, rinse and drain well in a colander.
Place the yoghurt, garlic and herbs into a bowl and stir to mix.
Season to taste.
Place the Beetroot into a bowl, add the dressing and toss to mix.
Serve chilled.
Black bean and corn Buddha bowl: Packed full of colour and fresh flavour, Buddha Bowls are filling, nutritious and quick to prepare.
Ingredients
Method
1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
1 red onion
2 whole tomatoes
Salt and freshly cracked black pepper
30 ml (2 Tbsp.) chopped coriander leaves
500 ml (2 cups) cooked brown rice
1 avocado, peeled and chopped
375 ml (1 cups) grated cheddar cheese
3 spring onions, chopped
To serve: Fresh coriander leaves, croutons and herb salad dressing
Finely chop the red onion and the tomatoes and mix.
Season with salt and pepper and stir in 30 ml (2 Tbsp.) coriander and set aside.
Create 4 Buddha Bowls by dividing the rice between four bowls.
Add equal amounts of the Rhodes Quality Kernel Corn and Rhodes Quality Black Beans to each bowl.
Divide the tomato salsa, chopped avocado between the bowls.
Add the cheese.
Sprinkle the bowls with the spring onions, coriander leaves and croutons.
