This salad contains so many of my favorite summertime ingredients. It's got a good count of protein from the beans and quinoa, plus delicious bell peppers and onions, rich avocado, and a sweet touch thanks to the peaches and corn. You'll be surprised by just how tasty the fresh, raw corn is. If you've never tried raw corn I highly recommend it. It's sweet, slightly crisp, and more refreshing than cooked corn. Look for the peaches and cream or white corn for the best sweetness and flavour. This recipe isn't just any old salad. It's filling enough to be a small meal by itself. When I don't have time to make myself lunch (which is often), this works very well as a jar salad for busy days running around on errands or during those long 12 hour shifts. This vegan, protein rich, summery quinoa salad has a Tex-Mex feel thanks to the beans and corn. And ya'll know how I love anything to do with cowboys or Mexico! With all the flavour filled ingredients, a simple dressing is the perfect balance. Fresh lime juice, extra virgin olive oil, and garlic bring out the flavors and smell delicious. I hope you enjoy this one as much as my family does.
¼ cup extra virgin olive oil
¼ cup fresh lime juice
1 clove garlic, minced
2 cups cooked quinoa
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
½ red onion, diced
1 red bell pepper, seeded and diced
1 Persian cucumber, diced
2 ears corn, kernels cut off
¼ cup fresh cilantro, chopped
2 peaches, pitted and diced or sliced
1-2 avocados, peeled, pitted, and sliced or diced
In a small bowl or jar, whisk together the olive oil, lime juice, and garlic. Set aside.
In a large serving bowl, stir together the quinoa, beans, onion, bell pepper, cucumber, corn, and cilantro. Drizzle with the dressing and stir to coat.
Add the peaches and avocados and either stir in or arrange on top. Drizzle a little lime juice over the peaches and avocados to keep fresh if leaving on top. Cover with plastic wrap and refrigerate until ready to eat.