Southwestern Quinoa Salad
By: Melissa
Published: Friday, May 6, 2016 - 9:44pm

Ingredients




!Dressing
Juice of 8 limes
Zest of 2 limes
¼ cup olive oil
½ tablespoon of salt
½ tablespoon of pepper
½ teaspoon of cumin
½ teaspoon of cayenne pepper
3 garlic cloves, minced
½ teaspoon of chili powder
1 teaspoon of sugar
!Salad
2 15 oz cans of black beans
1 green bell pepper, diced
2 red bell peppers, diced
1/2 bunch scallions, sliced thinly
1 bunch cilantro, chopped
1 red onion, diced
2 jalapenos, chopped (and seeded for less spice – don’t be a sissy)
4 corn on the cob, roasted
1 ½ cups quinoa, cooked
2 avocados, chopped

Preparation

1 Mix all dressing ingredients together and let sit in fridge while preparing salad 2 Combine first 7 salad ingredients in a large bowl 3 Preheat oven to 400 degrees 4 Place cleaned ears of corn directly on oven rack and roast for 25 minutes 5 Remove from oven and let chill 6 Cut corn kernels off the cob and mix in bowl with other ingredients 7 Cook quinoa according to package directions or use pre-cooked quinoa 8 Combine quinoa in bowl with salad ingredients 9 Toss salad with dressing 10 Place in fridge for 1-3 hours 11 Remove from fridge and mix in avocado gently 12 Serve at room temp 13 Enjoy!

About

Celebrate Cinco de Mayo with this Southwestern Quinoa Salad. It’s as easy as it is flavorful without adding a ton of unnecessary calories