This is one of our favorite healthy recipes. After seeing several similar salads that weren’t quite what I was looking for (one involved mango, which Jonathan is allergic to), I experimented and created this recipe. It’s full of fresh ingredients. Pair it with your favorite protein or eat it on its own. It’s the perfect side dish for a pot luck!
A few notes about my ingredients:
-As you may be able to tell from the picture, I do most of my shopping at Trader Joe’s . . .
-Quinoa—Usually I buy TJ’s tricolor quinoa, but this time I didn’t have any.
-Garlic—the brand is “Dorot” and comes in what looks like a miniature ice cube tray from TJ’s. Each cube equals one clove of crushed garlic. All you have to do is pop out the cubes into whatever you’re making. It doesn’t get any awesomer than that.
-Onions—I’ve made this recipe with both red and green onions. I’m partial to using red, but I had green onions on hand this time. It’s yummy either way.
Cook the Quinoa
Make the quinoa according to the directions on the package (usually it’s one part quinoa and two parts water—boil the water, add the quinoa, and cook on low until all the water is absorbed, which usually takes about 15 minutes). When it’s finished, set it aside to cool.
Make the Dressing
I have this cute little juicer from Target that I use when I make the dressing for this recipe. Mix the olive oil, red wine vinegar, sugar, and garlic in the glass part and then juice the lime into it. Set it aside.
Prepare the Salad
Chop up your onions, pepper, and cilantro. Mix it with your frozen corn and black beans.
Mix it Up
Combine the quinoa with the other ingredients and pour the dressing over the top. Mix thoroughly and chill in the fridge for at least an hour so the flavors can blend.
That’s it! It takes a bit of chopping and about 30 minutes to make, but it makes A LOT of food. And it’s good :)