Tex-Mex Quinoa Salad
Ingredients:
1 cup |
quinoa, cooked and cooled |
1 can |
15 oz. black beans, drained and rinsed |
1 1/2 |
canned or frozen corn |
1-2 |
carrots, finely diced or grated |
1 each |
small red, green & yellow bell peppers, finely diced |
1/2 cup |
red onion, finely diced |
2 |
large tomatoes, finely chopped |
1 bunch |
cilantro, finely chopped |
1-2 tablespoons |
balsamic vinegar |
1 tablespoon |
olive oil |
1 package |
Italian dressing mix, dry & unprepared |
Directions:
Notes:
You can use fresh refrigerated-style salsa and frozen corn as a shortcut for red onion, tomatoes and cilantro.
Serve as a cold salad or serve as a stuffing for bell peppers, mushrooms caps or zucchini.