Black Bean and Southwest Quinoa Salad

by Christina Meyer-Jax, Tastemaker in Residence

Christina stopped by FOX 9 to share some healthy recipes for National Heart Health Month.

Ingredients

1 cup uncooked quinoa, rinsed

1 (15oz) can S&W® Black Beans (drained, rinsed)

2 medium tomatoes, chopped

4 green onions, sliced

1/4 cup chopped fresh cilantro

Dressing

2 tsp grated lime peel

3 Tbsp lime juice

1 Tbsp olive oil

1/4 tsp kosher salt

2 tsp honey

1/2 tsp hot sauce

1/8 tsp pepper

Instructions

1. Cook quinoa as directed on package. Meanwhile, in medium bowl, mix all remaining salad ingredients.

2. In small bowl, beat all dressing ingredients with wire whisk until well blended. Stir cooked quinoa into bean mixture. Pour dressing over salad; toss to coat.

3. Serve slightly warm, or refrigerate for 1 hour to chill.

Cook’s Note - Serve this salad on a bed of baby lettuce. It is a good side salad for chicken, pork or lamb.