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2 cups cooked quinoa

1 red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 bag (12 ounces) frozen sweet corn

1 can (15 ounces) black beans, rinsed and drained

¼ cup sweet onion, chopped

Cilantro Dressing

½ cup olive oil

¼ cup lime juice

½ cup fresh cilantro leaves

1 teaspoon chili powder

1 teaspoon cumin

2 garlic cloves, minced


Combine the quinoa, red pepper, jalapeno pepper, corn, black beans, and onion in a mixing bowl. To make the dressing, place the olive oil, lime juice, cilantro, chili powder, cumin, and garlic in a blender and mix on high speed until the dressing has emulsified. Drizzle the dressing over the salad then gently stir until the dressing has soaked into the quinoa. Chill the salad in the refrigerator for at least an hour before serving. Garnish with loose cilantro leaves. Serves 6.


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