QUINOA SALAD WITH BLACK BEANS, CORN, AND SALSA DRESSING

I love this colorful salad and its spicy salsa dressing. Quinoa is perfect here because it soaks up all the delicious dressing and gives the salad a great texture. And it’s good for you!

SERVES: 6

INGREDIENTS:

• 3 cups basic quinoa
• 4 scallions (white and tender green parts), finely chopped
• 2 cups cooked black beans
• 1 cup frozen corn, defrosted
• 1 medium Hass avocado, pitted, peeled, and finely chopped
• 1/2 cup canola oil
• 1/2 cup fresh lime juice
• 1/2 cup finely chopped red onion
• 1 garlic clove
• 1 tablespoon finely chopped jalapeno pepper
• 1 cup canned fire-roasted tomatoes, such as Muir Glen or Trader Joe’s brands, drained
• 1 teaspoon ground cumin
• 1/4 cup finely chopped fresh cilantro (for garnish)

INSTRUCTIONS:

1. In a large mixing bowl, combine the quinoa, scallions, beans, corn, and avocado.
2. In a food processor or blender, combine the oil, lime juice, onion, garlic, jalapeno, tomatoes, and cumin, and process until smooth.
3. Pour 1/2 to 3/4 cup of the dressing over the salad and toss to combine. Add more dressing if necessary.
4. Garnish the salad with the chopped cilantro.
5. Cover and refrigerate the leftover dressing to use as a salsa with chips or as a dressing for romaine lettuce.