This is my new FAVORITE salad. It is fresh, filling and full of yummy goodness.
For not having any meat in it, it sure is packed full of protein as well as healthy veggies and is topped with a delicious, sweet and sour cilantro drizzle.
I made this for a family dinner one night when my in-laws came over, and since anything that doesn’t contain actual meat is considered a side dish to my hubby, we served it alongside salmon and halibut. But, I would eat this solely as a main dish. It is THAT good!
The original recipe was found here, and my adaptations are below.
INGREDIENTS
1 cup blacks beans
2 corn cobs, grilled or boiled with corn cut off ( I like to keep it in “chunks” if possible.)
1 cup dry quinoa
2 avocados, sliced
1 cup cherry tomatoes, halved
2 corn cobs, grilled or boiled with corn cut off ( I like to keep it in “chunks” if possible.)
1 cup dry quinoa
2 avocados, sliced
1 cup cherry tomatoes, halved
1 cup feta or queso fresca
DRESSING INGREDIENTS
1 cup cilantro leaves, chopped
1 cup plain Greek yogurt
1 cup plain Greek yogurt
1/2 cup olive oil
1 lime, squeezed
1 tsp honey
salt to taste
1 tsp honey
salt to taste
Directions:
1. Cook the quinoa according to the package.
2. While the quinoa is cooking, make the dressing. Mix together the yogurt, chopped cilantro, olive oil, lime juice, honey, and salt. Taste and adjust seasonings as necessary.3. In a large bowl, combine the black beans, corn, quinoa, tomatoes, feta and toss. Then garnish with the avocado slices. (If you add the avocado before tossing, the quinoa will stick to it and it won’t look as pretty. Just sayin’).
4. Then, drizzle the dressing on top.
ENJOY!!!
