Mexican Quinoa Salad

Mexican Quinoa Salad- corn, black beans and diced tomatoes with green chilies and a Mexican blend of cheese.

This recipe contains quinoa, salt, limes, beans (black, canned), corn (frozen), tomatoes (with green chiles), cheese (mexican blend), olive oil

4 Servings

Prep time: < 5 min

Cook time: 15 min

Ingredients:

• 1 cup(s) uncooked quinoa, well rinsed
• 1/2 tsp. salt
• 1/2 whole 1/2 of a lime, juiced
• 1 can(s) 15oz. black beans, canned
• 1 cup(s) frozen corn
• 1 can(s) 10oz. canned diced tomatoes with green chiles, drained
• 5 oz. shredded mexican cheese
• 3 tbsp. olive oil

Instructions:

• 1. Put the rinsed quinoa, salt, and water into a pot and bring to a boil. Cover and simmer gently until the quinoa absorbs all the water (10-15 minutes). Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff with a fork to help cool.
• 2. While the quinoa is cooking, mix all remaining ingredients into a large bowl.
• 3. When the quinoa has cooled, mix it into the bean mixture. Add additional salt and lime juice to taste.
• 4. Serve at room temperature, enjoy!