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.
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!
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.
- 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.