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Southwest Confetti Salad with Quinoa and Grilled Vegetables
For the salad:
- 1 can of black beans; rinsed
- 1 avocado; diced
- 1 red onion; cut into large rings
- 2 jalepenos
- 1 small package of cherry tomatoes
- 1/2 bunch cilantro; leaves picked
- 1/4 cup corn
- 1 cup quinoa; cooked
For the dressing:
- 1/3 cup red wine vinegar
- 1/2 cup EVOO
- 2 Tbsp hot sauce
- 1 Tbsp honey
- Salt and pepper; to taste
Preheat grill on high. Char onions and jalepenos on both sides. Once charred, remove from heat and dice. Place in a large bowl and add beans, avocado, tomatoes, cilantro, corn, and quinoa. Whisk together all dressing ingredients and pour over salad. Toss and serve.
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, salads, Seasonal, Sides, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
