“This salad is easy to throw together for lunch, and it keeps well in the fridge for a few days.” – My Kitchen Addiction
(Serves 4 – 6)
- 1 cup quinoa
- 2 cups water
- 15-oz can of black beans, rinsed and drained
- 2 cups frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1/2 red onion, chopped
- Handful of fresh cilantro, chopped
- 1 lime
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp chili powder
- 1 Tbsp honey
- Kosher salt
- Freshly ground black pepper
- Mixed greens
- Avocado slices
Combine the quinoa and water in a saucepan over medium heat. Bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat, and let sit for an additional 5 minutes.
Meanwhile, combine the back beans, corn, bell pepper, onion, and cilantro in a large mixing bowl.
In a small bowl, prepare the dressing by combining the olive oil, red wine vinegar, chili powder, and honey, and the zest and juice from the lime. Whisk until smooth.
Once the quinoa has cooled slightly, add it to the bean and vegetable mixture. Add the dressing, and gently toss to combine. Season to taste with salt and pepper. You can either serve it chilled or at room temperature. It’s really good if you put it on top of the mixed greens, and then top it with the avocado slices.