Southwest Bean and Quinoa Salad

Serves 1
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Directions

  1. 1Open cans of black beans, pinto beans and red beans with a can opener.
  2. 2Rinse the beans in a colander under running water.
  3. 3Rinse quinoa in a fine mesh strainer and cook according to package instructions. Rinse under cold running water to cool it off.
  4. 4Dice the bell pepper.
  5. 5Dice the zucchini.
  6. 6Finely dice the jalape den do.
  7. 7Dice the red onion.
  8. 8Chop a small bunch of cilantro.
  9. 9In a large bowl, combine the cooked and cooled quinoa, black beans, pinto beans, red beans, bell pepper, zucchini, jalape den do, red onion, corn kernels, cilantro, and crumbled cotija cheese.
  10. 10In a small jar, combine extra virgin olive oil, apple cider vinegar, freshly squeezed lime juice, honey or agave nectar, chili powder, ground cumin, smoked paprika, Kosher salt and black pepper.
  11. 11Shake the jar with the dressing ingredients until well combined.
  12. 12Pour the dressing over the salad and toss together.
  13. 13Serve and enjoy the southwest bean and quinoa salad.

Ingredients

  • 0.5 cup dry quinoa
  • 3 (15-oz) cans cans beans of choice, drained and rinsed
  • 1 cup corn kernels
  • 1 small zucchini, diced
  • 1 bell pepper, diced
  • 0.5 red onion, diced
  • 1 jalape den do, finely diced
  • 1 small bunch cilantro, chopped
  • 4 oz crumbled cotija cheese
  • 0.33 cup extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp freshly squeezed lime juice
  • 1 squeeze honey or agave nectar
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 to taste Kosher salt and black pepper

Equipment

can openercolandersmall potknifecutting boardlarge bowlsmall jar

Tips

  • This recipe is great for meal prep, as you can store it in the fridge and eat it cold.
  • If you can't find cotija cheese, feta is a good substitute.