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Black Bean, Corn & Edamame Quinoa Salad with Lemon Vinaigrette

July 26, 2017

 

Ingredients

  • 1/3 cup quinoa

  • Frozen corn, package

  • 1 16- ounce can black beans

  • 1 small package frozen shelled edamame

  • 2 cups bell pepper, chopped

  • ½ cup fresh cilantro, chopped

  • 4 cloves garlic, minced

Dressing

  • Juice of 2 lemons

  • ¼ cup liquid aminos

  • 2 Tbsp Dijon mustard

  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  • Place 1/3 cup quinoa & 2/3 cup water into a small saucepan & bring to a boil, simmer and cook covered for about 15 minutes or until the water is absorbed.

  • Meanwhile, in a strainer, rinse and drain corn, black beans & edamame, just to wash away the liquid from the beans and start the thawing process on the corn & edamame. Transfer to a large mixing bowl.

  • Add red pepper, cilantro, garlic & prepared quinoa.

  • To prepare the dressing, combine lemon juice, liquid aminos, Dijon mustard, and olive oil in a medium bowl. Whisk to combine ingredients then pour over vegetable & quinoa mixture.

  • Chill for at least an hour before serving!

  • This recipe is great as a side dish or as a main dish! I served over a bed of lettuce and added a piece of salmon and it was DELICIOUS! Healthy & quick!! Like it? Please share it with your friends!

Serving size: 1 cup -  makes about 7 servings

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