AuthorMariaCategoryDairy-Free, Main Dish, Nut-Free, Salads, Summer, Vegetarian
To prepare the bread, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.
Combine tomatoes, corn, peppers, black beans, quinoa and herbs in a large bowl.
In a separate bowl, whisk together kombucha, garlic, honey, and salt. While whisking constantly to incorporate, slowly add olive oil. Pour vinaigrette over salad. Toss gently with toasted bread cubes and serve. Enjoy!
Ingredients
Directions
To prepare the bread, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.
Combine tomatoes, corn, peppers, black beans, quinoa and herbs in a large bowl.
In a separate bowl, whisk together kombucha, garlic, honey, and salt. While whisking constantly to incorporate, slowly add olive oil. Pour vinaigrette over salad. Toss gently with toasted bread cubes and serve. Enjoy!
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