Mexican Quinoa Salad with Honey Lime Vinaigrette
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 1/2 cups black beans (rinsed and drained)
- 1/2 cup frozen corn (defrosted)
- 1 red bell pepper (diced)
- 1/4 cup diced onion
- 1 jalapeño (deseeded and minced)
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 2 teaspoons lime zest
- 1/3 cup lime juice
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
Instructions
- Rinse the quinoa and cook according to package instructions. Let it cool to room temperature.
- While the quinoa is cooling prep the remaining ingredients for the salad. Once the quinoa is cooled add in the remaining ingredients.
- In a small bowl whisk together the dressing ingredients. Pour over the salad and toss everything together. Serve the salad immediately or cover and store in the refrigerator until ready to serve.