Author Notes
A sweet and spicy salad bursting with fresh, light ingredients. Loaded with protein, the black beans and quinoa fill you up, while the touch of cheese will keep you smiling! —tiffanythyme
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Ingredients
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3 cups
quinoa, cooked
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14 ounces
black beans, drained and rinsed
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1 cup
frozen corn, thawed
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1
Jalapeno pepper, seeded and diced
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1
roma tomato, chopped
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1/2
small red onion, chopped
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2
green onions, chopped
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1
avocado, seeded and chopped
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1/4 cup
cilantro, roughly chopped
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4 ounces
crumbled queso fresco or feta cheese
- Dressing
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1/2 cup
freshly squeezed lime juice
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1/4 cup
extra virgin olive oil
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2 tablespoons
honey
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1 teaspoon
cumin
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1/2 teaspoon
black pepper
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1/2 tablespoon
salt
Directions
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Prepare quinoa according to package instructions. Set aside to cool. Remember to rinse quinoa in cold water prior to cooking.
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While quinoa is cooking, drain and rinse beans and thaw corn. Chop and prepare red pepper, jalapeno, tomato, red onion, green onion, avocado, and cilantro.
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Once quinoa is cool, combine with beans, corn, veggies, and cheese in a large mixing bowl. Toss to combine.
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Prepare dressing by combining lime juice, olive oil, honey, cumin, cayenne pepper, black pepper, and salt in a small bowl. Whisk until well combined.
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Pour dressing over quinoa and veggie mixture and stir to combine.
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Spoon into serving bowl. 1 serving equals roughly 1 cup.
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