Shake up your dinner menu with this salad.
Yield: 6 servings
1 15-ounce can black beans, drained and rinsed
2 avocados, seeded and cubed
12 ounces corn, fresh or frozen (thawed)
2 cups cherry tomatoes, halved
1/2 cup red onion, diced
1/3 cup cilantro, chopped
1 cup quinoa, cooked
1/2 cup feta cheese
1/3 cup fresh lime juice, more if desired
3 tablespoons olive oil, extra virgin
1 teaspoon honey (or any sweetener)
2 tablespoons fresh cilantro, finely chopped
½ teaspoon granulated garlic
½ teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt, or to taste
Fresh ground pepper to taste
- In a small bowl, whisk the lime juice, olive oil, honey, smoked paprika, cilantro, chili powder, granulated garlic, ground pepper, and salt.
- Place the quinoa and veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.
- Add the avocado on top and toss gently or just leave them on top. Finish seasoning to taste.
- Serve immediately. Store leftovers in the refrigerator.
Nutrition facts (per serving)
Total fat: 5 g
Total carbohydrates: 22 g
Dietary fiber: 4.5 g
Sodium: 85 mg
Sugar: 2.6 g
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