Cooked - Mexican Quinoa Salad With Cilantro Lime Dressing

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Home Pricing Community My Recipes

Mexican Quinoa Salad With Cilantro Lime Dressing

6.0

4 cups cooked quinoa

1 cup canned corn (rinsed and drained)

1 cup canned black beans (rinsed and drained)

1 pint cherry tomatoes (cut in half)

¼ cup finely diced red onion

1 large avocado (diced)

½ cup loosely packed cilantro (divided)

¼ cup olive oil

3 tablespoons lime juice (from 2 limes)

2 tablespoons honey

1 teaspoon cumin

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper in a high-speed blender or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
In a large bowl combine the cooked quinoa and dressing. Toss to completely coat the quinoa. Mix in the corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
Top salad with diced avocado and remaining cilantro just before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 22 weeks ago

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