Black Bean Confetti Quinoa Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 Cups of Fat Free Chicken Broth or Water
  • 1 Cup of Quinoa, Rinsed
  • 1 Pint of Cherry or Grape Tomatoes, Halved
  • 15 Ounce Can of Black Beans, Rinsed & Drained
  • 1.5 Cups of Frozen Sweet Corn, Defrosted
  • ½ Cup of Green Onion, Diced
  • ¼ Cup of Fresh Cilantro, Chopped
  • Sliced Avocado, Optional
  • SWEET LIME DRESSING:
  • ⅓ to ½ Cup of Lime Juice
  • 2 Cloves of Garlic, Minced
  • 1 Teaspoon of Kosher Salt
  • ⅛ Teaspoon Each of Cayenne Pepper + Sweet Paprika
  • ¼ Teaspoon of Cracked Black Pepper, Optional
  • ⅛ Cup Swerve Sugar Substitute
Instructions
  1. Rinse the quinoa in a sieve under cold running water. Drain well.
  2. In a large saucepan, bring chicken broth or water to boil. Add quinoa. Reduce heat and simmer, covered, until the water is absorbed, about 15 minutes. Remove from the heat to cool but keep the lid on for 5 minutes. Remove lid and fluff with a fork. Set aside.
  3. In a large bowl, combine, tomatoes, black beans, corn, green onions and chopped cilantro together. Add in the cooked quinoa.
  4. In a separate bowl, whisk together all the Sweet Lime Dressing ingredients but gradually add in the ⅛ cup of Swerve to the dressing ingredients. Add more or less Swerve Sugar Substitute to suit your taste. Pour over salad mixture and combine well. You can serve at room temperature or refrigerate when the quinoa has completely cooled then cover and chill until ready to serve. Add sliced avocado before serving, if using.
  5. This makes 6 servings. WW Points are on the blog for this recipe.
Recipe by Dee Dee Does at https://deedeedoes.com/black-bean-confetti-quinoa-salad/