Southwest Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Chipotle Honey Lime Vinaigrette:

• ¼ cup Chipotle Premium Olive Oil
• 2 tablespoons Franklin Raw Honey
• 1 lime, juiced
• 1 tablespoon Champagne White Wine Vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

• In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
• In a large bowl, combine the cooked quinoa, corn kernels, black beans, diced red bell pepper, diced avocado, and finely chopped red onion.
• In a small bowl, whisk together the chipotle olive oil, honey, fresh lime juice, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
• Pour the vinaigrette over the quinoa salad and toss gently to combine. Add the chopped fresh cilantro and mix well.
• Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature.