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TexMex Quinoa Salad

April 18, 2014

Preparation Time: approximately 25 minutes

Cooking Time: approximately 15 minutes

Serving Size: ½ 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.

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