Southwestern Quinoa Salad

Southwestern Quinoa Salad

Ingredients:

1 cup dry quinoa
2 cups water
1 (15 oz.) can black beans
1 (15 oz.) can corn
1 large green bell pepper, chopped

1 medium tomato, diced
1 cup scallions, sliced

1 cup  avocado, diced
1 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1 teaspoon pepper
2 teaspoon garlic powder
1 tablespoon chili powder

Cook quinoa as directed on package.  Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

Drain the black beans and the corn in a colander and rinse thoroughly with cold water.  Pat dry with a paper towel, and pour the beans and corn into a large bowl.  Add chopped green bell pepper, diced tomato sliced scallions, diced avocado, and chopped cilantro.  

In a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder.  Pour the dressing over the salad, and toss well.  

Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  Season to taste with additional black pepper, garlic powder, or chili powder. 

Refrigerate and serve cold.