Mexican Quinoa Salad With Honey-Lime Vinaigrette

• FOR THE SALAD:
• 1 cup Red Quinoa (see Note)
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1/2 cups Frozen Corn, Defrosted
• 1/2 Red Bell Pepper, Diced
• 2 Tablespoons Shallot, Minced
• 1/2 Jalapeno, Rib Removed, Deseeded, And Minced
• 1 Mango, Peeled, Pitted, And Diced
• 3 Tablespoons Cilantro, Chopped
• FOR THE DRESSING:
• 1 Tablespoon Grapeseed Oil Or Other Flavorless Oil
• 1 Tablespoon Honey
• 1 Lime, Juiced
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Cumin
• 1/2 teaspoons Salt

1. Cook the quinoa according to the package instructions, then let it cool to room temperature. Once the quinoa is cooled add it and all of the remaining salad ingredients into a bowl and toss them together.
2. In a separate bowl or a mason jar, combine all of the dressing ingredients. Whisk or shake the dressing until well combined and then pour over the salad. Toss the salad until it is coated in the dressing.
3. Serve the salad immediately or cover and store in the fridge until you are ready to serve.
4. Notes: If you can't find red quinoa regular quinoa will work. Just cook according to your package instructions. Be sure to rinse the quinoa before cooking it.

salad, red quinoa, black beans, frozen corn, red bell pepper, shallot, mango, cilantro, dressing, grapeseed oil, honey, chili powder, ubc, salt

Taken from tastykitchen.com/recipes/salads/mexican-quinoa-salad-with-honey-lime-vinaigrette/ (may not work)