Ingredients
- 3 cups cooked quinoa
- ½ cup canned black beans, rinsed
- ½ cup corn
- 1 medium bell pepper, diced
- 2 small avocados, diced
- 1 cup tomatoes, diced
- ¼ medium red onion, diced
- ¼ cup chopped cilantro
Dressing:
- 1/2 cup extra-virgin olive oil
- 1/2 cup lime juice
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 – 1 teaspoon salt
- 1/4 teaspoon cayenne
Directions
- Prepare the dressing by mixing the olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor. Taste, and adjust seasonings, if necessary.
- Seal and shake or blend until well combined. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.
- Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the desired amount of the dressing over the salad. Stir together gently, and serve.
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