Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Try this chilled bean and quinoa salad as a side dish for tacos or grilled chicken or steak.

Source: Better Homes and Gardens

Gallery

Credit: Buff Strickland

Recipe Summary

hands-on:
35 mins
total:
4 hrs 35 mins
Servings:
16
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together lime juice, olive oil, vinegar, mustard, and salt, and black pepper. Add black-eyed peas, black beans, corn, quinoa, tomato, red sweet pepper, cilantro, green onions, and jalapeño pepper; toss to combine.

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  • Cover; chill 4 to 24 hours. Gently stir in avocado just before serving.

Nutrition Facts

101 calories; fat 4g; saturated fat 1g; carbohydrates 14g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 4g; vitamin a 341.6IU; vitamin c 12.9mg; thiamin 82mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 37.5mcg; sodium 249mg; potassium 283mg; calcium 21mg; iron 0.9mg.
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