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Amazing Mexican Quinoa Salad
Amazing Mexican Quinoa Salad
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Prep Time:
20 minutes
Total Time:
140 minutes
Spicy Mexican quinoa salad with corn, beans, and cilantro in a zesty dressing - ideal for any meal!
Ingredients:
  • 2 cups cooked quinoa
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14 ounce) can corn
  • 1 red onion, chopped
  • 1 cup cooked brown rice
  • 1 red bell pepper, chopped
  • 0.25 cup chopped fresh cilantro
  • 0.33333334326744 cup red wine vinegar
  • 1 tablespoon chili powder, or to taste
  • 2 cloves garlic, mashed
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper, or to taste
Instructions:
  • Combine quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro in a sealed glass or plastic container.
  • In a bowl, combine olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper. Pour the mixture over the quinoa and toss well to coat. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Give the salad a final toss before serving.

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