Wednesday, October 24, 2012

Black Bean Quinoa Salad

I always get excited about going to a baby or bridal shower.
I mean, who doesn't love a social gathering where they get to visit with friends while eating a sampling of various people's favorite recipes.  Because you know when you are asked to make food for a shower, you always make something that you love and that you think others will love to.
It was at a baby shower for one of my cousins that i was introduced to this beautiful quinoa salad.  One bite and was I like, oh man, I am going to need that recipe a-sap.
So many great flavors and colors in one dish.  Eat it with pita chips or just dig in with a spoon.
Thanks, Amber, for sharing this recipe!!

2 cups cooked quinoa, cooled to room temp
1 can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red pepper, diced (or you could use tomatoes)
4 green onions, diced (or 1/4 cup diced red onion)
frozen white corn (take a handful and run it under warm water to thaw)
1/2 cup chopped fresh cilantro
4 Tbs. red wine vinegar
1-2 Tbs. olive oil
1-2 Tbs. fresh lime juice
1/2 packet of Good Seasons Italian dressing mix
1 ripe (but not squishy) avocado, diced
salt and pepper to taste

*Put everything together in a bowl, in the order listed above.  Stir well and add avocado last so it doesn't get mushy.  Refrigerate for at least 30 minutes to let the flavors combine.

*This recipe is very adaptable.  You can improvise on any ingredient depending on what you like.  I added 2 mangoes instead of 1 and more cilantro than it asked for.

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