TexMex Quinoa Salad



Preparation Time:  approximately 25 minutes

Cooking Time:  approximately 15 minutes

Serving Size: 1/2 cup portion, Serves about 8-10

1 Slice on The Slice Plan



16 oz               quinoa, uncooked

1 cup               black beans, no salt added, rinsed

1 cup               bell pepper, diced

1 cup               corn kernels, frozen/thawed

½ cup              scallions, chopped

¼ cup              jalapeño (optional)

1/8 cup            white wine vinegar

1/8 cup            lime juice

¾ cup              olive oil

½ cup              cilantro, chopped fine

2 tsp                salt

1 tsp                granulated sugar



Prepare quinoa according to package directions. Run under cold water and rinse thoroughly. Set aside.

Combine black beans, bell pepper, corn, scallions, and jalapeno. Combine with quinoa.

Meanwhile, whisk vinegar, juice, oil, cilantro, salt, and sugar together to make vinaigrette. Remember to slowly drizzle the oil into the mixture to make sure it is well combined. Season to taste.

Toss together quinoa and vinaigrette mixtures together. Allow to rest 20-30 minutes.


Turn-out & Storage

Serve alongside your favorite protein. Can be prepared the day before and refrigerated overnight.


This can be stored under refrigeration for up to 5 days.