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 calories
carbohydrate: 53.8 g
cholesterol: : -
fat: 29.2 g
fiber: 11.5 g
protein: 11.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 446.6 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.

  2. 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.

Recipe Yield

4 servings

Recipe Note

A delicious, fresh Mexican dish with a little kick!

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