Use this chipotle mayo to combine with canned salmon or spread on cold-cut sandwiches.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 ½ cups water
- 1 cup dry quinoa (such as Quinta®)
- ½ teaspoon kosher salt
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can yellow corn kernels, drained and rinsed
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped red onion
- ½ cup finely chopped fresh cilantro
Instructions
- Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined.
- Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.
Reviews
Excellent flavor, to good to be healthy!
Added some craisins. Also some feta cheese. “I’m sorry I added feta to that salad”. Said no one, ever.