Cold Black Bean & Mango Southwest Quinoa Salad

For The Salad

1 Jalapeno Pepper, seeded and minced
1 Mango Cubed (approx. 1 cup)
1 Med. Tomato, seeded and diced
1 can Black Beans, rinsed and drained
1 Med. Avacado, diced
1/4 C Cilantro, chopped
1 Med. Green Bell Pepper, chopped
1 Med. Red Bell Pepper, chopped
1 can Corn, rinsed and drained
1 C dry Quinoa (2 cups cooked)

For The Dressing
Juice from 2 limes
Zest from 2 limes
1 Tbs Honey
1/4 c Olive Oil
1 clove Garlic, minced
1 tsp Cumin, ground

Add a piece of grilled fish or chicken for a complete meal.

Rinse Quinoa in a fine mesh sieve and drain well. Place in a pot with 3/4 cup water and bring to a boil on high heat. Immediately reduce to low heat and simmer gently with lid on for 8 more minutes. Remove from heat, keep lid on and let rest for 15 minutes. You want it to be nicely chewy for this recipe. Let it cool while you prepare remaining vegetables as directed. Once you have everything chopped, minced, etc. place everything in a large bowl. For the dressing, whisk or shake in a small jar the honey and lime juice until honey dissolves. Add remaining dressing ingredients and whisk or shake until well blended. Pour over salad and fold gently so you don't mash the avocado and beans too much. Refrigerate for 30 minutes to an hour before serving.

Serving Size: 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user KAW1964.