Black Bean Tomato Quinoa Salad with Texas Vinaigrette
Black Bean Tomato Quinoa Salad with Texas Vinaigrette is light, healthy, delicious, and nutritious!
Servings 6 servings
Calories 586kcal
Ingredients
For the Salad
- 15 ounces black beans rinsed and drained
- 2 tablespoons sun dried tomatoes
- 1 teaspoon capers
- 2 cups quinoa cooked
- 1 cup grape tomatoes halved, medley blend of various colors
- 4 ounces feta cheese crumbled (can substitute goat cheese)
- 2 medium avocados sliced
- 8 cups salad mix Romaine, or iceburg lettuce
- 1 and ½ cup corn
- optional ingredients: green or red onion, zucchini, jalapeno
For the Texas Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons lime juice freshly squeezed
- 1 tablespoon hot sauce
- 2 tablespoons fresh cilantro chopped fresh
- ½ teaspoon chili powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Mix vinaigrette ingredients together and refrigerate. I usually add them to a canning jar, shake them until they are combined, and refrigerate.
- Cook quinoa according to package directions.
- Mix black beans, sundried tomatoes and capers together with 3 tablespoons Texas Vinaigrette. If I'm serving the salad with warm quinoa I warm this mixture in microwave.
- Arrange salad: Add a bed of lettuce to your plates, top evenly with black bean mixture, tomatoes, corn, quinoa, feta, and avocados. Drizzle more Texas Vinaigrette over if needed, but it has strong flavors, you may want to taste it first.
Nutrition
Calories: 586kcal | Carbohydrates: 64g | Protein: 20g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 359mg | Potassium: 1132mg | Fiber: 15g | Sugar: 2g | Vitamin A: 1083IU | Vitamin C: 27mg | Calcium: 161mg | Iron: 5mg
