By Teal Bassett
This is a protein packed, versatile salad full of crunchy vegetables and beans, tossed in a spicy dressing. This salad will taste even better the next day as the dressing does it work, adding more flavor. I like to serve this topped with shredded cheese and corn chips.
Ingredients
1 cup Quinoa, cook according to packages directions
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup red onion, small diced
1 cup bell pepper, any color, small diced
2 cups lightly packed cilantro, rough chopped
3 cloves garlic, minced
Dressing
In a bowl or jar add:
1/2 cup good olive oil
1/4 cup red wine vinegar
1 TBS chili powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper, or to taste
Whisk together well.
Directions:
Mix quinoa, garbanzo beans, black beans, corn, onion, bell pepper, cilantro and garlic together in a large bowl. Pour dressing over vegetables and quinoa mixture and stir together well. Cover container and let marinate for at least thirty minutes at room temperature to allow the flavors to blend. Stir again before serving. Serve with shredded cheddar cheese and corn chips. Keep leftovers refrigerated in an airtight container.
