Southwestern Quinoa and Black Bean Salad
An easy to make southwestern quinoa and black bean salad that takes 15 minutes to assemble and can use up your leftover quinoa! This salad is packed with lots of veggies and is low fat!
Servings: 8 -10
Ingredients
For the cilantro jalapeno lime dressing:
- 1 cup cilantro packed (leaves + stems)
- 1/2 cup + 2 tablespoons greek yogurt
- 1/2 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 jalapeno seeds + ribs removed if you don't want it to be super spicy
- 1 lime juice + zest
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoon apple cider vinegar
For the Southwestern Quinoa Salad:
- 5 cups quinoa cooked according to package directions (about 1 1/2 cups dry)
- 1 - 15 oz can black beans drained + rinsed
- 1 cup corn
- 1 cup red bell peppers diced
- 1 cup mini grape tomatoes halved
- 1/2 cup red onions diced
- 1 large haas avocado diced
Instructions
For the dressing:
- Blend all the ingredients in a blender until smooth. Pour dressing in a container and refrigerate until ready to serve.
For the southwestern quinoa and black bean salad:
- Place all the ingredients in a large bowl. Toss the salad with the dressing when ready to serve.
