This healthy, high fibre quinoa salad has the classic southwestern combination of black beans, corn and cilantro. If you have homemade chipotle mayo in the fridge, a little squeeze on top makes it even better!
1tspminced jalapeño(or ½ tsp chipotle chile puree)
3cupscooked quinoa(1 cup uncooked quinoa)
1¼cupsfrozen corn kernels, thawed
1cupdiced red bell pepper
1canblack beans, drained and rinsed(19oz / 540ml)
salt to taste
MAKE SALAD DRESSING
In a small bowl whisk together the oil, lime juice, apple cider vinegar, cumin and jalapeño or pureed chipotle chiles.
In a large bowl, combine corn, red pepper, black beans and cilantro. Season to taste with salt.
Pour dressing over salad and mix to combine. Taste again and salt if needed.
Serve immediately or cover and refrigerate in a sealed container. Keeps up to 4 days.
Cooking quinoa - Combine 1 cup quinoa and 2 cups water in pot, bring to a boil over medium-high heat. Decrease heat and simmer, covered, on low for 15 minutes.If you like sauce as much as I do, this homemade chipotle mayo is amazing on this salad.Turn this salad into a main course or lunch by adding leftover slices of Grilled Flank Steak and or grilled or roasted vegetables.For more recipes and ways to use chipotles read this blog post; Chipotle Chiles in Adobo Sauce vs Chipotle Chile Powder.