My family and I love quinoa. If you have never tried it, I highly recommend it! It is almost like a cross between a noodle and rice. It works perfectly in this Santa Fe Salad! Hope you like it as much as we do!
Save RecipeIngredients
- 1 (15 ounce) can black beans (drained and rinsed)
- 1/2 red bell pepper (chopped)
- 2 ears fresh corn (cut of the cob)
- 2 Tablespoons red onion, minced
- 2 Tablespoons cilantro (minced)
- 1/2 cup quinoa (cooked)
- 1/2 lime (juiced)
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- salt and pepper, to taste
- 1 teaspoon honey
- 1 tomato (diced)
- 1 avocado (diced)
Instructions
- In a bowl add your black beans, red pepper, corn, onion, cilantro, and quinoa.
- Whisk together the lime juice, olive oil, garlic, salt, pepper, and honey together and toss over bean and corn mixture.
- Refrigerator for at least 30 minutes
- When ready to serve, add your tomato and avocado. Gently toss and combine well.
Notes
You can serve this just as a salad or you can serve it with crackers or chips.
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