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Colorful Quinoa Salad

Shelley Smith- House Of Smiths
  • 30 minutes
  • Serves 10

INGREDIENTS

8 cups

Cooked quinoa

2 15 oz cans

Black beans

2 cups

Frozen corn, thawed

1 cup

Chopped celery

3/4 cup

Chopped green onion

2 cups

Cherry tomatoes, halved

2 bunches

Cilantro, chopped

1

Red pepper, diced

1

Yellow pepper, diced

1

Orange pepper, diced

DRESSING

3/4 cup

Red wine vinegar

2/3 cup

Olive oil

1 1/2 Tbsps

Tabasco (or less for less spice)

2 tsps

Salt (or to taste)

1 4 oz can

Diced jalapenos (or less for less spice)


NOTES