My family and I love Mexican food! We probably could live off of it, and we do eat it a lot! It can be pretty healthy too, with the fresh or grilled veggies, salsas, and so on. We like to use a lean ground beef or sliced and grilled chicken for our meat, but we have grilled fajita steaks and fish too! There are so many different types of Mexican food that are really good, like south-west, Tex-Mex, Baja and traditional! This fresh, crunchy, and healthy Mexican salad fits into just about all Mexican food types, and is the perfect summer dish to add to your table!
Ingredients:
2 cups Quinoa, cooked and chilled
2 Bell Peppers
1 15 oz. can Black Beans
1 15 oz. can Corn
1/2 large White Onion
3 Tomatoes
1 1/2 Limes
Salt and Pepper
1 tsp Paprika
1/2 tsp Cumin
Pinch of Cayenne (or more if you like to live dangerously) :)
Start by dicing up your peppers and onions. Since we aren't cooking these veggies, you want them to be chopped really finely. At the Farmer's Market this week we found purple bell peppers, and they were amazing!
Pour your canned beans on a sieve and rinse well with cold water.
Add the beans and corn to the mix and stir.
Chop your tomatoes and add them to the bowl and combine. Honestly, this mix alone is delicious!
Add in your chilled quinoa and mix.
Now we need to make the dressing. Squeeze the juice from your limes into a bowl and add in your spices. Go by taste, you might need to add more depending on your preference!
This salad is best after its set in the fridge for a bit, but if you don't have the time, its great right away as well!
I suggest serving this with tacos, fajitas, taco salad, taco soup, any other Mexican foods you can think of, or even eat it for a light meal on its own!
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New post every Monday and Friday!
Keep healthy and SAFE!
H. Banana
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