Summertime recipes from Goya

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(PIX11) — Summertime salads with an international flair are on the menu.

Here are four recipes from Goya, a PIX11 News advertising partner:

(Photo: Goya)

(Photo: Goya)

Chickpea Salad – Garbanzo Extravaganzo

Prep time: 10 minutes

Total time: 10 minutes

Serves: 4

Ingredients:

  • 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and RINSED
  • 1 bag (6 oz.) baby spinach
  • ½ medium red onion, finely chopped (about ½ cup)
  • 1 tbsp. balsamic vinegar or apple cidar vinegar
  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • ¼ teaspoon GOYA® Adobo LIGHT All-Purpose Seasoning with Pepper

Directions:

1. In large bowl, toss together chickpeas, spinach, and onions.

2. Pour vinegar into small bowl. Using whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo.

3. Pour dressing over salad.

4. Toss well to coat. Divide salad evenly among serving bowls.

tropical caribbean coleslaw

Tropical Caribbean Coleslaw

Prep time: 15 minutes

Total time: 20 minutes + chilling

Makes: 8 ½-cup servings

Ingredients:

  • ½ head green cabbage, shredded (about 2 ¼ cups)
  • 1 cup finely chopped Mango or Guava (about 1 mango or 2 guava)
  • 1 medium tomato, cored, seeded and finely chopped (about 1 cup)
  • 2 tbsp. GOYA® Mayonnaise
  • 1tbsp GOYA® Lemon Juice
  • 1 tsp. finely chopped fresh cilantro
  • ½ tsp. GOYA® Adobo LIGHT All-Purpose Seasoning with Pepper,
  • ¼ tsp. sugar
  • ¼ tsp. GOYA® Crushed Red Pepper

Directions:

1. In medium bowl, mix together cabbage, cup of Fruit, tomato, mayonnaise, lemon juice, cilantro, low-sodium adobo, sugar and hot pepper flakes until combined.

2. Cover; refrigerate until cabbage wilts, but retains its crunch, at least 20 minutes, or up to 8 hrs. Serve cold

quinoa salad

Quinoa Salad

Prep time: 10 minutes

Total time: 30 minutes

Makes: 12 ½-cup servings

Ingredients:

  • 1 packet GOYA® Cubitos Reduced Sodium Chicken Bouillon
  • 1 cup GOYA® Quinoa, rinsed and drained
  • ¼ cup GOYA® Lemon Juice
  • ¼ cup GOYA® Extra Virgin Olive Oil
  • ½ cup finely sliced scallions
  • 1 large tomato, seeded and finely chopped (about ½ cup)
  • 1 tbsp. GOYA® Sazonador Total
  • 2 GOYA® Green Pickled Jalapeño Peppers seeded and finely chopped (about 1 tbsp.)
  • 2 tbsp. finely chopped fresh cilantro

Directions:

1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.

2. In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, Sazonador Total, jalapeños and cilantro until combined.

(Photo: Goya)

(Photo: Goya)

Fresh Mexican Bean Salad

Prep time: 15 minutes

Total time: 20 minutes

Serves: 8

Ingredients for the Vinaigrette:

  • ½ cup lightly packed fresh cilantro
  • 4 tablespoons GOYA® Red Wine Vinegar
  • 4 Tablespoons GOYA® Olive Oil
  • 2 tablespoons Water
  • 1 clove garlic, peeled
  • 1 tsp. sugar

Ingredients for the Salad:

  • 1 can (15.5 oz.) GOYA® LOW SODIUM Black Beans, drained and rinsed
  • 1 can (15.5 oz.) GOYA® LOW SODIUM RED beans , drained and rinsed
  • 1 can (15.5 oz.) GOYA® LOW SODIUM Whole Kernel Golden Corn, drain and rinsed
  • 1 medium red bell pepper, finely chopped (about 1 cup)
  • 2 tbsp. finely chopped red onion
  • 1 can (14 oz.) GOYA® Hearts of Palm, drained, rinsed and cut into ¼” rounds

Directions:

1. Transfer cilantro, vinegar, oils, garlic, sugar to bowl of blender. Blend on high until smooth, about 1 minute. (Note: Vinaigrette can be prepared up to 1 week in advance when stored covered in refrigerator. Bring to room temperature and whisk to combine before using.)

2. In large mixing bowl, combine back beans, chick peas, corn, bell pepper and onion. Pour in vinaigrette and stir gently to combine. Add hearts of palm, gently toss and serve. Top with Sazonador Total to taste.