Spicy black bean and fresh corn quinoa with pickled jalapeno and chipotle
Vegetarian, Gluten Free, Soy Free
This Southwestern-style dish pairs hearty black beans and sweet fresh corn with nutty quinoa, tart pickled jalapeno and smoky chipotle for a flavor-packed dish that’s brightened by fresh cilantro, lime and salty Cotija cheese. This dish becomes even more flavorful as the ingredients have time to infuse, making it a great leftover for lunch.
- 1 ear fresh sweet corn
- ¾ cup red quinoa
- 2 shallots
- 1 pickled jalapeño
- 1 chipotle chile in gluten-free adobo
- 1 avocado
- small bunch cilantro
- 1 cup black beans
- 2 limes
- ¼ cup crumbled Cotija cheese
- 1 teaspoon ground cumin
Prep salad ingredients
*Mince jalapeno and chipotle chile. Reserve adobo sauce.
*Peel avocado, remove pit and dice.
*Rinse cilantro and coarsely chop.
*Drain black beans and rinse.
In a large bowl, toss shallots, jalapeno, chipotle, avocado, cilantro and black beans together with corn and cheese. Set aside.
Make dressing, toss slaw