Shake up your dinner menu with this salad.
Yield: 6 servings
Ingredients:
Salad
1 15-ounce can black beans, drained and rinsed
2 avocados, seeded and cubed
12 ounces corn, fresh or frozen (thawed)
2 cups cherry tomatoes, halved
1/2 cup red onion, diced
1/3 cup cilantro, chopped
1 cup quinoa, cooked
1/2 cup feta cheese
Dressing
1/3 cup fresh lime juice, more if desired
3 tablespoons olive oil, extra virgin
1 teaspoon honey (or any sweetener)
2 tablespoons fresh cilantro, finely chopped
½ teaspoon granulated garlic
½ teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt, or to taste
Fresh ground pepper to taste
Directions:
In a small bowl, whisk the lime juice, olive oil, honey, smoked paprika, cilantro, chili powder, granulated garlic, ground pepper, and salt.
Place the quinoa and veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.
Add the avocado on top and toss gently or just leave them on top. Finish seasoning to taste.
Serve immediately. Store leftovers in refrigerator.
Nutrition facts (per serving)
Calories: 144
Total fat: 5 g
Total carbohydrates: 22 g
Dietary fiber: 4.5 g
Sodium: 85 mg
Sugar: 2.6 g
