Salad Ingredients:
1 pkg (5 oz) Fresh Express® 50/50 Mix®
1 cup cooked quinoa, cooled
1 cup cooked white cannellini or black beans, rinsed & drained
1 Tbsp red wine vinegar
1/2 cup chopped red bell pepper
1 cup grape tomatoes
1 cup grape tomatoes
1 cup cucumber, peeled, seeded and chopped
1/4 cup fresh cilantro, chopped coarsely
1 avocado, cut into pieces
1 pkg (5 oz) Fresh Express® 50/50 Mix®
1 cup cooked quinoa, cooled
1 cup cooked white cannellini or black beans, rinsed & drained
1 Tbsp red wine vinegar
1/2 cup chopped red bell pepper
1 cup grape tomatoes
1 cup grape tomatoes
1 cup cucumber, peeled, seeded and chopped
1/4 cup fresh cilantro, chopped coarsely
1 avocado, cut into pieces
Cumin-Lime Vinaigrette:
4 Tbsp fresh lime juice
1 Tbsp rice vinegar
1/3 cup olive oil
1/2 tsp sugar
3/4 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
Make the Salad:
Cook quinoa according to package directions, let cool.
Mix beans with vinegar, set aside.
In salad bowl, empty thte lettuce bag and top with red peppers, tomatoes, cucumber, cilantro, cooled quinoa and white beans.
Toss well with enough dressing to coat, then add avocado
Toss again and gently divide the salad onto individual plates
Cook quinoa according to package directions, let cool.
Mix beans with vinegar, set aside.
In salad bowl, empty thte lettuce bag and top with red peppers, tomatoes, cucumber, cilantro, cooled quinoa and white beans.
Toss well with enough dressing to coat, then add avocado
Toss again and gently divide the salad onto individual plates
Make the Dressing:
Mix all ingredients and blend well.