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A luscious quinoa salad with Tex-Mex flavors
Ingredients
1 1/2 cups quinoa (cooked in salted water according to package instructions)
- 1 1/2 cups black beans (15 ounce can, rinsed)
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 cups frozen corn, thawed or fresh sweet corn, steamed and cut off the cob
- 1 red bell pepper, diced
- 2 pickled jalapeños or 1 fresh jalapeno, minced
- 1-2 avocados, cut into cubes
- 1 package grape tomatoes, sliced lengthwise
- 1/4 cup finely chopped fresh cilantro
DRESSING:
- 5 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 1/4 teaspoons cumin
- 1/3 cup olive oil
Instructions
- Ready quinoa using case instructions. Evacuation and gauge in important concavity to change.
- Feature beans with acetum and salty and attack to appreciation. Add to quinoa along with maize, peppers, avocados, tomatoes and herb. Gently flip.
- Act binding by combining scatter juice, nsaid and herb. Wipe in oil. Splosh over salad. Turn to cartel. Serve at reside temperature.
