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Ingredients

  • 1 cup uncooked quinoa
  • 2 cups canned black beans, rinsed and drained
  • 2 cups fresh corn kernels (from 3 ears)
  • 1 large red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 6 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 cup olive oil
  • 1/3 cup finely chopped cilantro, divided

Instructions

  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine.  Add oil in a stream, whisking, and then whisk in half the cilantro.  Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.
Recipe by Julie Hession

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The recipe was originally published as Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette on Relish.com

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