- Salad:
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 cups cooked quinoa
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1/2 cup chopped green onion
- 1/2 cup finely chopped cilantro, plus more for garnish
- 1 teaspoon minced garlic
- Dressing:
- 1/2 cup olive oil
- 1 lime, juiced
- 2 tablespoons honey
- 6 pickled jalapeno pepper slices, chopped
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
- Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.
04/19/2018
recipepes.com
Mexican Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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