Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree. Prepare this salad ahead of time and serve chilled or room temperature.
YIELD 8 servings
1 cup uncooked quinoa
2 cups canned black beans, rinsed and drained
2 cups fresh corn kernels (from 3 ears)
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
6 tablespoons fresh lime juice
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 cup olive oil
1/3 cup finely chopped cilantro, divided
1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
2. Add beans, corn, bell pepper and jalapeno and toss well.
3. 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.
Per serving: 170 Calories, 2g Fat, 0 mg Cholesterol, 500mg Sodium, 31g Carbohydrate, 5g Fiber, 7g Protein
Recipe by Julie Hession with photography by Mark Boughton and styling by Teresa Blackburn. This recipe originally appeared as Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette on relish.com.
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