Mexican Bean, Rice and Quinoa Salad Recipe
Serves 6 | One serving = ⅓ Protein, ½ Starch, 1 Vegetable, 1 Fat
Dressing Ingredients
6 tsp olive oil
¼ cup vinegar (apple cider)
1 tsp cumin
¼ tsp cayenne pepper
Salad Ingredients
¾ cup brown rice, cooked
½ cup quinoa, cooked
1 ½ cups black beans, cooked (if canned, use low-sodium and rinse
thoroughly)
1 cup peppers, chopped
1 cup tomatoes, chopped
1 cup cucumber, sliced
½ cup red onion, chopped
1 cup corn (niblets)
Instructions
Whisk together first 4 ingredients for the dressing.
Combine remaining ingredients in a bowl and pour dressing over top.
Let stand 1 hour.
