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A super quick and easy salad with Mediterranean flavors of lemon, thyme, and plenty of parsley. It goes good as a side with any meal or do as I do.....make it your lunch.
INGREDIENTS:
for the dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 cloves garlic, minced
½ tsp dried thyme
salt and pepper to taste
for salad
2 cups quinoa, cooked
1 15 ounce can black beans
2 cups corn kernels, frozen (thawed) or canned (drained)
½ red onion, diced
2 small tomatoes, finely diced
1 cucumber, finely diced
4 tbsp parsley, finely chopped
EQUIPMENT:
Bowl
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DIRECTIONS:
1
In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, salt and pepper. Set aside.
2
In a large bowl combine the cooked quinoa, corn kernels, black beans, olives, tomatoes, cucumbers, red onions and parsley.
3
Pour dressing over salad and gently stir until fully combined.
4
Cover and put in the refrigerator for at least 1-2 hours so the flavors can all get acquainted. Enjoy!
AuthormoniqueIngredients
for the dressing
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 cloves garlic, minced
½ tsp dried thyme
salt and pepper to taste
for salad
2 cups quinoa, cooked
1 15 ounce can black beans
2 cups corn kernels, frozen (thawed) or canned (drained)
½ red onion, diced
2 small tomatoes, finely diced
1 cucumber, finely diced
4 tbsp parsley, finely chopped
Directions
1
In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, salt and pepper. Set aside.
2
In a large bowl combine the cooked quinoa, corn kernels, black beans, olives, tomatoes, cucumbers, red onions and parsley.
3
Pour dressing over salad and gently stir until fully combined.
4
Cover and put in the refrigerator for at least 1-2 hours so the flavors can all get acquainted. Enjoy!
