Mexican Quinoa Salad

Serves: 5

Catharine Rutherford

1 January 1970

Based on User reviews:

52

Spice

45

Sweetness

42

Sourness

44

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

430 g

Black Bean (can, drained and rinsed)

1.5 cups

Cooked Quinoa

1 cup

Corn (frozen)

1

Red Bell Pepper (diced)

1 cup

Green Onion (chopped)

1 cup

Cilantro (finely chopped, plus more for garnish)

1 tsp

Garlic (minced)

1 cup

Olive Oil

1

Lime (juiced)

2 tbsps

Honey

6

Jalapeno Pepper Slices (pickled, chopped)

1 tsp

Dry Mustard

1 tsp

Paprika

Directions:

1

Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl

2

Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy

3

Pour dressing over quinoa mixture and toss to coat

4

Garnish with cilantro