Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette
Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree.
Prepare this salad ahead of time and serve chilled or room temperature.
- 1 cup Quinoa
- 2 cup Canned Black Beans
- 3 Ears of Corn
- 1 Red Bell Pepper
- 1 Jalapeño Pepper
- 6 T Fresh Lime Juice
- 2 tsp Ground Cumin
- 1 tsp Salt
- ½ tsp Chili Powder
- ½ cup Olive Oil
- ⅓ cup Chopped Cilantro
- Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
- Add beans, corn, bell pepper and jalapeno and toss well.
- 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.