If you’re looking for a vegan salad that is gluten-free to bring to a potluck or party, this one is just the ticket! You can make the quinoa the day before and keep in the fridge until you’re ready to mix in all the ingredients. As this dish is served chilled, it holds up well in travel and looks beautiful.
You Will Need:
- 2 cups quinoa
- 1 red bell pepper
- 1 cup diced cilantro
- juice from one large lime
- 3 tablespoons EVOO
- salt to taste
- 3 tablespoons chili powder
- 1 small bag organic frozen corn
- 1 can black beans, drained and rinsed
- 1 small can of diced black olives
How to Prepare:
If you have a rice maker, add the quinoa to pot and cover with 1/2 inch water over quinoa line. Add in 1 tablespoon EVOO. Cook and fluff with fork when done. Cover and cool in fridge until you’re ready to complete this dish.
Mix in 2 tablespoons EVOO, lime juice, frozen corn, black beans, cilantro, olives. Toss until everything is well incorporated and add in chili powder and salt. Mix more and then taste to adjust season.
As the corn is frozen, I usually time this to ‘sit out’ for about 40 minutes, or ‘be in transit’. The corn will thaw, and keep the entire salad chilled during this time. Or, you may stick back into the fridge, but remove at least 20 minutes prior to serving.
