Quinoa black bean summer salad with southwest tahini dressing
Delight in the flavors of Quinoa Black Bean Summer Salad with zesty Southwest Tahini Dressing. A mouthwatering culinary creation perfect for any occasion.
Ingredients:
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 cup fresh cilantro
- 1 15-oz. can low-sodium black beans
- 3/4 cup fresh or frozen corn
- 3 cups cooked and cooled quinoa
- 1 5-oz bag spring mix salad greens
- 1/4 cup tahini
- 1/4 cup water
- 2 teaspoons apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
Instructions:
- Prepare the dressing by mixing all components in a small bowl thoroughly. If you prefer a thinner consistency, gradually incorporate a tablespoon of water. Keep aside.
- Cut bell peppers and onion into small cubes and place them in a spacious bowl.
- Chop cilantro coarsely and include it with the bell peppers and onions.
- Combine black beans and corn, and blend the ingredients thoroughly.
- Integrate your salad greens and mix them in thoroughly.
- Next, incorporate the quinoa and mix everything together again.
- Before serving, top with Southwest Tahini Sauce and savor the dish!
Summary:
- Calories: 2850 kcal
- Fat: 67 g
- Protein: 118 g
- Carbs: 462 g
- Potassium: 5908 mg
- Magnesium: 1308 mg