Author Notes
I've been making this recipe for a few years, using couscous instead of quinoa. But I recently attended a potluck where a few of the guests were gluten- and dairy-intolerant. I thought I'd try it with quinoa and it was a big hit. I recommend it as a vegetarian main dish, or a side for any grilled meat. —allie.carr
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Ingredients
- Dressing
-
1/3 cup
olive oil
-
1/4 cup
lime juice
-
2 teaspoons
red wine vinegar
-
1 teaspoon
cumin
- Salad
-
3 cups
quinoa, cooked
-
1 cup
frozen roasted corn, thawed
-
2 cups
cherry tomatoes, halved
-
7
green onions, chopped
-
3 cups
canned black beans, rinsed (approx. 2 cans)
-
1/4 cup
avocado, chopped
-
salt and pepper, to taste
Directions
- Dressing
-
Add ingredients to a jar with fitted lid.
-
Shake to combine.
- Salad
-
Mix quinoa, corn, tomatoes, onions, black beans, and cilantro with half of the dressing.
-
Refrigerate over night.
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Just before serving, toss salad with the remaining dressing and chopped avocado.
-
Serve chilled or at room temperature.
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