Southwestern Quinoa Salad
This gluten-free side dish makes a nice alternative to a heavy pasta salad and, being mayo-free, makes a great dish to take to a picnic or pot-luck where it might sit out for awhile. It stores well, covered and refrigerated, for up to three days.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
For the salad:
1 cup quinoa, cooked according to package directions
1 14.5-ounce can of black beans, rinsed and drained
1 14.5-ounce can of corn kernels, rinsed and drained
2 just-ripe avocados, peeled, pitted and diced
1 small red onion chopped
1/4 cup chopped fresh cilantro or parsley
For the dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
Juice from 4 limes
1 clove garlic, mashed into a paste
1 teaspoon salt
1/2 teaspoon pepper
Combine all dressing ingredients in a lidded glass jar. Cover and shake well to combine.
Combine all salad ingredients in a large serving bowl. Fold gently to combine. Add dressing and fold again, being careful not to break up the avocado, to combine. Cover and refrigerate for at least 1 hour and up to 4 before serving.