Quinoa Mexican SaladSubmitted by: RUNNERGURL61
Olive Oil, 1 tbsp
*Lemon Juice, .25 fl oz
*Beans WF Black Beans Rinsed, 1 can 15.5 oz
*Corn - Canned - Publix Crispy Sweet Corn, 15.5 oz
*Quinoa - truRoots organic quinoa (dry), 1 cup
*tap water 16 oz
*Kraft Light Balsamic Vinaigrette, 2 tbsp
*onions cooked .5 cup
*Tomato, Cherry - Serving = 25 tomatoes
*Cilantro, 2 tbsp
*Tony Chachere's Cajun Seasoning, .5 tsp
Put olive oil, lemon juice, dressing cilantro & cajun season in blender - blend for a few seconds
Pour over salad. Mix well.
Cut cherry tomatoes in half. Add to salad and mix well.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RUNNERGURL61.