Steps to Prepare Bean Salad Mexican Salad Recipe

Amazing Mexican Quinoa Salad

Recipe by nancy baggett for eatingwell.

Recipe Summary Amazing Mexican Quinoa Salad

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

Ingredients | Bean Salad Mexican Salad Recipe

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

¼ cup chopped fresh cilantro

¾ cup olive oil

⅓ cup red wine vinegar

1 tablespoon chili powder, or to taste

2 cloves garlic, mashed

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper, or to taste

Directions

Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.

Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.

Info | Bean Salad Mexican Salad Recipe

prep: 20 mins additional: 2 hrs total: 2 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Amazing Mexican Quinoa Salad

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