Tex-Mex Black Bean Corn Quinoa Salad Recipe


1 1/2 cups quinoa, uncooked
1/2 cup white cheddar cheese cubes
2 Tablespoons feta cheese crumbles
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet yellow corn, drained and rinsed
1 cup spinach, roughly chopped
1 bunch of green onions, thinly sliced (you could also use 1/4 finely chopped red onion for a stronger onion taste)
1 cup cilantro, roughly chopped
1 small jalapeño, seeded and deveined, minced

For the dressing:
1/2 cup Lime juice {2 Limes}
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon honey
2 teaspoons cumin
1 teaspoon chili powder
salt and pepper to taste

  1. Cook quinoa according to package directions.
  2. Make dressing: in a small bowl, whisk together the dressing ingredients: lime juice, red wine vinegar, olive oil, cumin, salt, and pepper. Set aside.
  3. When the quinoa is finished cooking and has cooled down, pour in dressing and toss until quinoa is evenly coated. Add the black beans, corn, spinach, green onions, cilantro, and jalapeño. Toss until evenly distributed.
  4. Serve immediately and enjoy!

Original recipe and more pictures visit: Tex-Mex Black Bean Corn Quinoa Salad @ layersofhappiness.com

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