Two Healthy Kitchens

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

This unique quinoa salad recipe doubles as a delicious salsa that’s a fun spin on the ever-popular Cowboy Caviar!

So delicious, and so healthy whether you serve it as a vegetarian main-dish salad, a picnic-perfect potluck side, or a show-stopping appetizer dip!

• corn • black beans • shelled edamame • red pepper • cilantro • onions

Ingredients

Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered.

1.

Meanwhile, in a colander, rinse and drain the corn, black beans, and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing.

2.

Add red pepper, cilantro, green onions, garlic and prepared quinoa.

3.

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