Black Bean Grilled Corn Salad
Who doesn’t love a mexican inspired quinoa salad!? Can I get a what! what!
What you’re going to need for this sweet dream boat of a salad…
- 1 cup blacks beans
- 2 corn cobs, grilled
- 2 poblano peppers, grilled
- 1 cup dry quinoa
- 2 cups of vegetable stock
- 1 avocado, chopped
- 1 cup cherry tomatoes, halved
Dressing Ingredients
- 1 cup Spread’em cilantro dip
- 1 cup plain Greek yogurt or creme fraiche or vegan yogurt of your choice
- 1/4 cup olive oil
- 1 lime, squeezed
- 1 tsp honey
- Salt to taste
- 1 tsp of your favourite hot sauce
First rinse the quinoa a few times, thoroughly removing any of the bitter flavour. Place the quinoa and 2 cups of stock into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.
While the quinoa is cooking, prepare the dressing by mixing the cilantro dip with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Next slice off the kernels from the grilled corn cob.
In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. If you want to keep it in the fridge for leftovers, it is probably best to drizzle the dressing just before you are about to eat. Maybe try adding chopped cilantro, hot sauce, and lime juice as a garnish!
This salad is great for potlucks or park parties with friends!
