Quinoa Southwest Salad
Serves 8, 1/2 cup each
1cup uncooked quinoa
2cups canned black beans, rinsed and drained
2cups fresh corn kernels (from 3 ears)
1large red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced – I used jalepeno olive oil instead
6tablespoons fresh lime juice
2teaspoons ground cumin
1/2teaspoon chili powder
1/2cup olive oil or jalepeno olive oil
1/3cup finely chopped cilantro, divided
- 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.