Southwestern Quinoa Salad
Author: Denise Costello
This dish is great for vegan or vegetarian guests.
Ingredients
- 2 15-oz cans black beans, rinsed and drained
- 3 cups cooked quinoa
- 2 cups frozen non-GMO corn, thawed
- ½ cup red bell pepper, diced
- ½ cup red onion, chopped
- 1 jalapeno, seeded and minced
- ½ cup fresh cilantro, chopped
- Vinagrette Instructions
Instructions
- Mix all salad ingredients together. In a small bowl, whisk together vinaigrette ingredients.
- Pour ½ cup of vinaigrette over salad ingredients and combine well. Let prepared salad sit at room temperature for 1 hour before serving. Taste for dressing before serving.