INGREDIENTS
1/2 cup
Old El Paso Red Enchilada Sauce (from a 10 ounce can)
1/4 cup
plain Greek yogurt
3 tbsp
dressing
1/2 cup
cooked and cooled quinoa, freekeh, or rice
1/2 cup
drained and rinsed black beans
2 tbsp
diced green onions
1
roma tomato, seeds removed, diced
1/2 cup
diced jicama
1 cup
shredded red cabbage
1/4 cup
diced red bell peppers
1/2 cup
fresh sweet corn
Cilantro