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.