A tasty, fresh Mexican cuisine with some heat!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups cooked quinoa
- 1 cup frozen corn
- 1 red bell pepper, diced
- ½ cup chopped green onion
- ½ cup finely chopped cilantro, plus more for garnish
- 1 teaspoon minced garlic
- ½ cup olive oil
- 1 lime, juiced
- 2 tablespoons honey
- 6 pickled jalapeno pepper slices, chopped
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
Instructions
- Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
- Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.
Reviews
Great easy recipe. Like other reviewers, my tweaks included adding avocado and tomatoes. For the dressing I skipped the honey but added ground cumin and a bit of chili powder.
I added a little rice wine seasoned vinegar – 2 Tbspns. Worked great!
Beautiful color and flavorul. The ratio of quinoa to dressing was off. I added almost another cup of Quinoa to balance the amount of dressing. Next time I would just add half the dressing to flavor.
I added tomatoes and an avocado. Next time I may cut back on the oil in the dressing and add a little vinegar
Really good. I added tomatoes and an avocado. Thank you for your recipe.