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Quinoa, Edamame and Corn Salad
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Description
With a citrusy bite of edamame and sweet corn, this quinoa salad is a protein-packed palette pleaser.
Ingredients
- FOR THE SALAD:
- 1 cup Frozen (shelled) Edamame
- 1 cup Frozen Sweet Corn
- ½ cups Red Bell Pepper, Diced
- 1 cup Cooked Quinoa
- ½ cups Black Beans, (heated Thoroughly Then Cooled)
- FOR THE DRESSING:
- ¼ cups Extra Virgin Olive Oil
- ¼ cups Freshly Squeezed Lemon Juice
- ½ teaspoons Dried Italian Herb Blend
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Chili Powder
Preparation
Boil edamame and corn for 5 minutes and drain. Let cool while whisking together olive oil, lemon juice, herb blend, garlic powder, cayenne and chili powder to make the dressing.
In a large mixing bowl, combine red pepper, quinoa, cooled black beans, corn and edamame. Drizzle the dressing over the salad and toss to coat. Refrigerate for at least 1 hour before serving.
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