By Shona Bonewit
In a large bowl, combine the cooked quinoa, rinsed and drained black beans, corn, and diced red bell pepper.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss well to combine, ensuring all ingredients are coated with the dressing.
Garnish the salad with chopped fresh cilantro and gently toss again to mix.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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This Salad Mexican Vegetarian Gluten-Free recipe is ready in 20 minutes and features cooked quinoa, black beans (rinsed and drained), corn (drained) and other delicious ingredients. Contains 250 calories total.
In a large bowl, combine the cooked quinoa, rinsed and drained black beans, corn, and diced red bell pepper.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss well to combine, ensuring all ingredients are coated with the dressing.
Garnish the salad with chopped fresh cilantro and gently toss again to mix.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Calories per Serving: 250
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