Mexican Quinoa Salad recipe
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Ingredients
- 1 (15 ounce) can black beans, drained and rinsed 1 ½ cups cooked quinoa 1 cup frozen corn 1 red bell pepper, diced ½ cup chopped green onion ½ cup finely chopped cilantro, plus more for garnish 1 teaspoon minced garlic ½ cup olive oil 1 lime, juiced 2 tablespoons honey 6 pickled jalapeno pepper slices, chopped ¼ teaspoon dry mustard ¼ teaspoon paprika
Nutrition Info
- 507.5 caloriescarbohydrate: 53.8 gcholesterol: : -fat: 29.2 gfiber: 11.5 gprotein: 11.6 gsaturatedFat: 3.9 gservingSize: -sodium: 446.6 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Mexican Quinoa Salad
Directions
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Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.