Corn & Quinoa Salad

Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.

Course Salads, Sides & Sauces

Keyword vegan, vegetarian

Servings side salads

Calories 300kcal

Ingredients

2 Tbsp lime juice fresh
2 Tbsp olive oil
1/2 tsp dried ancho pepper ground
1/4 tsp kosher salt
1/8 tsp onion powder
1 clove garlic peeled and minced
3 1/4 cups quinoa cooked
1 1/2 cups tomato cored and diced
1 1/4 cups cabbage shredded
1 1/4 cups black beans cooked or canned (rinsed and drained)
1/4 cup green pepper seeded and diced
1/4 cup corn thawed if purchased frozen
1 Tbsp green onion trimmed and thinly sliced, scallion
1 Tbsp cilantro chopped
1-2 corn tortillas 6” diameter

Instructions

In large bowl, whisk together lime juice, oil, ancho pepper, salt, onion powder, and garlic.
Add to bowl remaining ingredients except tortillas; toss well. Cover and chill.
Cut corn tortillas in half, then cut each half crosswise into strips (“straws.”) Bake straws on parchment-lined sheet pan in preheated 400oF oven 2 minutes, or until golden. Cool.
Portion corn quinoa salad to serve; top with a few tortilla straws for extra crunch.

Notes

Hungry? Serve atop your favorite lettuce greens or spring mix for a satisfying entrée.

Nutrition