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Tex-Mex Black Bean Corn Quinoa Salad

January 23, 2017

 

This Tex-Mex Black Bean Corn Quinoa salad might be one of my favorite recipes ever. It’s really, really fast to throw together and has a little kick to it that I absolutely love. Chop up the veggies and mix up the dressing while the quinoa is cooking, and then just throw it all together.

This delicious recipe is from Layers of Happiness and you can find it here.

I did make just a few changes to the original recipe.

A while ago, when I was trying to decide what products I wanted to advertise on this site, I contacted Bell Plantation (the makers of PB2) to see if they had any banner ads. I only contacted companies that I absolutely L-O-V-E and feel really, really good about sharing with you.

Also, just so you know, I earn a small percentage from purchases made through ads on my site; however, this doesn’t cost you anything extra at all!

Back to Bell Plantation – they quickly responded to my email and while they don’t have any banner ads, they did offer to send me a box of products that I could use in recipes and then offer my own opinions and assessment of their products on the blog.

There was a bit of a logistics issue since I’m in Kuwait but I picked up their package when I went back to the States to get Roxy. I was completely shocked with their generosity of products – they sent significantly more than I expected. I’ve been thinking really hard about which recipes I want to use to showcase their products that I already loved before I ever contacted them. I have used their original PB2 in a few blog posts before I received their package, such as these brownies and this oatmeal.

All that to say, I used the Bell Plantation Peanut Oil in place of olive oil for the dressing. And it.is.delicious. I’ll stop gushing about PB2 and Bell Plantation for now, but I can’t wait to tell you about the process they use to produce their PB2 and oil in a future post.

quinoa, tex-mex, recipe, vegetarian

I also had to use a red chili pepper in place of the jalapeno. For whatever reason, jalapenos are really hard to find here. I left the seeds in my pepper but feel free to remove seeds if you prefer less spicy food.

The original recipe also suggests using a red onion instead of green onions if you prefer a stronger onion taste.

Of course, I doubled this recipe and I’m so glad I did. It was just so, so good!

Print Recipe
Tex-Mex Black Bean Corn Quinoa Salad
Vegetarian quinoa salad packed with beans, veggies, and cheese with a little kick! It makes the perfect lunch.
black bean quinoa, recipe
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
For the dressing
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
For the dressing
black bean quinoa, recipe
Instructions
  1. Cook quinoa in 3 cups water. Bring to a boil, reduce to simmer and cover for ~20 minutes or until water is absorbed.
  2. While quinoa is cooking, prepare all vegetables.
  3. Mix together the dressing ingredients.
  4. When quinoa is done, mix in dressing while it's still warm.
  5. Toss quinoa with the rest of the ingredients.
  6. Enjoy!
Share this Recipe

The other change I made to this recipe was to add the dressing to the quinoa while it’s still warm. I’ve mentioned this before but this is my favorite way to dress quinoa. The dressing can really soak into the quinoa while it’s warm and it is just heavenly.

Nutrition Breakdown:
  • 383 calories, 16 grams protein, 60 grams carbohydrates, 11 grams fat, 9 grams fiber

You will not be disappointed if you give this one a try! I’d love to know what you think about it if you do.

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