Loaded Fiesta Salad
Whip up this vibrant and nutritious fiesta salad in just 15 minutes! Packed with quinoa, black beans, and fresh veggies, it’s a quick, versatile meal perfect for any occasion.
Ingredients
For the vinaigrette
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the salad
- 1 cup cooked quinoa
- 1 can 540 mL/19-ounces black beans, drained and rinsed
- 1 can 540 mL/19-ounces corn kernels, drained and rinsed
- 1 cup tomatoes of choice diced
- 1 red orange or yellow bell pepper, diced
- 1/4 cup cilantro chopped
- 3/4 cup shredded or diced cooked chicken optional
- Tortilla chips crackers, toast or wraps, for serving, optional
Instructions
- If needed, make the quinoa for the salad, following the instructions in the notes below. While it cooks, proceed with the recipe.
- Make the vinaigrette: To a small jar or bowl, add the lime juice, oil, garlic powder, ground cumin, salt and pepper. Secure the lid and shake well for 10 to 15 seconds, or whisk until combined. Set aside.
- Drain and rinse the beans and corn. Prepare the tomatoes, bell pepper, cilantro and chicken (if using), adding them to a large serving bowl as you go. Add the quinoa and toss, until combined. Pour all of the vinaigrette over the salad. Toss again to coat, and serve.
Notes
Notes: If making the quinoa fresh: To a small pot, add 1/3 cup uncooked quinoa and 2/3 cup water. Bring to a boil over high heat, then immediately cover and reduce the heat to low. Cook, covered, for 12 to 13 minutes on low, until the water is absorbed. Fluff with a fork.
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