Whew! After a Super Bowl Sunday full of great friends, great laughs, and um…all of my favorite not-so-healthy processed dips and chips…thought it would be good to begin the week on a healthier note!
So gathered all of these yummy, colorful veggies to create this delicious quinoa salad. I saw a photo of the recipe on a blog months ago and could not get over how gorgeous it was! Love the colors, love the fresh, light ingredients, and love how simple it is to make!! The chipotle-lime dressing was an especially delightful finish.
So if you’re looking for a bright, fresh recipe to fend off the winter blues…or just a fabulous meal yearround…would highly recommend this one!
Corn & Black Bean Quinoa Salad
Ingredients
- 1 cup red quinoa
- 2 cups water
- 1 cup black beans (or 1 (15 oz.) can, drained)
- 1 ear corn, grilled and kernels cut from cob (or 1 (15.25 oz.) can, drained)
- 1/2 red pepper, diced
- 1 jalapeno pepper, diced
- 1 green onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Tbsp. olive oil
- juice of 1 lime
- 1 chipotle in adobo sauce, minced (or 1/2 tsp. chipotle powder)
- 1 tsp. cumin
- 2 tsp. hot sauce (optional)
- salt and freshly ground black pepper to taste
Instructions
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
- Mix the oil, lime juice, chipotle in adobo sauce, cumin, hot sauce (optional), salt and pepper in a small bowl.
- Toss the salad in the dressing, and serve.
Notes
Did you make this?Let me know how it turned out in the comments below!Ali’s Tip:
Feel free to use this recipe as a base for other salads! In place of the quinoa, you could easily insert some other whole grains, lettuce, rice, or pasta. :)
Excellent recipe. Easy to follow and turned out great.
Awesome read. I just passed this onto a buddy who was doing some research on that. He actually bought me lunch as I found it for him! Thus let me rephrase: Thanx for lunch!