Califonia Bountiful
Side Dish

Southwestern quinoa salad

Bonnie Loftus
Bonnie Marie's Catering, Santa Margarita

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1 (8-oz.) jar sun-dried tomatoes
1/2 cup red wine vinegar
1 cup vegetable oil
1 (8-oz.) bag quinoa (see note)
4 ears corn, cleaned and cut off the cob
1 (15-oz.) can black beans
1 basket cherry tomatoes, halved
1 bunch green onions, chopped


Blend sun-dried tomatoes and vinegar in a food processor until smooth. Slowly add in vegetable oil and blend. Set aside until ready to use.

Cook quinoa according to package directions. Cool slightly before adding corn, beans, cherry tomatoes, green onions and salad dressing. Mix thoroughly and cool completely before serving.

Note: Quinoa is a tiny, pearl-shaped grain available in many grocery stores and natural food stores.

Serves 12

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