Quinoa Salad With Corn and Edamame

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

Whether you serve it as a vegetarian main-dish salad, a picnic-perfect potluck side, or a show-stopping appetizer dip, this salad is so good!

– quinoa – frozen corn – can black beans – shelled edamame – red pepper

INGREDIENTS:

In a colander, rinse and drain the corn, black beans and edamame.

1

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

2

Combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.

3

This is best if chilled for an hour or two before serving, to allow the flavors to combine.

TIP

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