Southwest Quinoa Salad

           Intermediate, Recipes, Sides
Southwest Quinoa Salad
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3 cups cooked quinoa, cooled

1 (16-ounce) can black beans, rinsed and drained

1 cup cooked corn kernels, cut off the cob

½ red onion, finely chopped

½ cup chopped fresh cilantro

4 scallions, thinly sliced

1 jalapeno pepper, seeded, deveined, and finely chopped

2 Plum tomatoes, seeded and diced

1 Avocado, diced

4 teaspoons fresh lime juice

4 teaspoons olive oil

2 garlic clove, finely chopped

½ teaspoon salt

Freshly ground pepper, to taste


In large mixing bowl, combine all the ingredients; toss to combine. Let stand, covered, until the flavors are blended, at least 1 hour.

Makes 4 servings

This recipe was inspired in whole or in part by All Recipes