Mexican Lime Quinoa Salad from Hot Eats and Cool Reads

What you need:

4 1/2 cups cooked quinoa, cooled (1 1/4 cup dry)

1- 15 ounce can black beans, rinsed and drained

1- 12 ounce bag frozen corn, thawed

1 cup yellow or orange bell pepper, diced

6 green onions, sliced

1/4 cup tightly packed cilantro, chopped

1 jalapeno, ribs and seeds removed and finely diced

1/3 cup fresh squeezed lime juice

2 tablespoons sugar

1 1/2 tablespoons cumin

2/3 cup olive oil

salt and pepper, as needed


Directions:

Combine quinoa, beans, corn, bell pepper, onions, cilantro and jalapeno in a large bowl. In a smaller bowl, whisk together the lime juice, sugar, cumin, olive oil, salt and pepper until combined. Add the juice mixture to the quinoa and mix to combine. Add more salt and pepper if needed. Chill for 2 hours and serve. 


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