MEXI-BEAN QUINOA SALAD

Ingredients

• 55 g Quinoa, uncooked
• 12 pcs Cherry tomatoes
• 120 ml Corn kernels
• 1/2 pcs Red onion
• 180 ml Black beans, canned, drained, MRSJP
• 1/2 bunch Fresh parsley leaves, chopped
• 1 pcs Bell pepper, deseeded, diced
• 1/2 pcs Cucumber, peeled, sliced
• 1 pcs Fresh lemon juice
• 1/2 tbsp Apple cider vinegar
• 2 tbsp Tamari sauce, MRSJP
• 1 tbsp Tahini

Method

1. Cook the quinoa according to the packet directions.
2. Once the quinoa is ready and cooled, add the quinoa to a mixing bowl with the halved cherry tomatoes, black beans, sweet corn, parsley, onion and cucumber.
3. Mix the dressing ingredients together in a bowl and drizzle over the salad
4. All the flavors are totally delicious combined. It couldn’t be more simple!