Ingredients
- Salad:
- 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
- Dressing:
- ½ cup olive oil
- 1 lime, juiced
- 2 tablespoons honey
- 6 pickled jalapeno pepper slices, chopped
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
What Makes This Recipe Special
This salad is a vibrant mix of fresh flavors and textures. It’s packed with protein and fiber, making it both healthy and filling. Plus, it’s easy to customize with your favorite ingredients.
Chef's Cooking Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Let the quinoa cool completely before mixing to keep the salad fresh and light.
- Use fresh lime juice for the best tangy flavor in the dressing.
- Let the quinoa cool completely before mixing to keep the salad fresh and light.
- Use fresh lime juice for the best tangy flavor in the dressing.
Directions
Combin the black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic in a big bowl. In a separate small bowl, whisk together the olive oil, lime juice, honey, jalapeno, mustard, and paprika until the dressing is smooth and creamy. Pour the dressing over the quinoa mixture and give everything a good toss so it’s all nicely coated. Finish it off with a sprinkle of fresh cilantro on top, and it’s ready to serve!
Serving Options To Try
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a complete meal. You can also enjoy it as a standalone lunch or a colorful side dish at your next barbecue.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving to redistribute the dressing. Avoid adding avocado until ready to eat to prevent browning.
