2 (15 oz.) cans of reduced-sodium black beans, rinsed and drained
1 each red, yellow, orange bell peppers; seeded and chopped
1 ripe avocado, peeled, seeded and chopped
16 oz. sweet corn
¼ cup red onion, chopped
1 cup cherry tomatoes, halved
Sea salt and fresh ground pepper, to taste
DRESSING
3 cloves garlic
1 tbsp. chives
½ cup cilantro
1 ripe avocado, peeled, seeded and chopped
½ cup non-fat, plain greek yogurt
Zest and juice of one lime
3 tbsp. water
1 tsp. chipotle chili powder
Sea salt and fresh ground pepper, to taste
Instructions
Combine quinoa and 2 cups of water in a large sauce pan, cover and place over high heat. Once it comes to a boil, reduce heat to a simmer. Simmer for 15 minutes.
Add kale to the saucepan with quinoa and simmer for 5 additional minutes or until water is completely absorbed.
Combine black beans, bell peppers, avocado, corn and red onion in a large mixing bowl.
While the quinoa is cooking, make the dressing. Add garlic cloves to a food processor and mince. Scrape down the sides of the bowl. Add chives and cilantro and mince. Scrape down the sides of the bowl. Add avocado, greek yogurt, lime zest and juice, water, chipotle chili powder, salt and pepper and blend until smooth. You may need more or less water to achieve a dressing consistency.
Once the quinoa is fluffy and the kale has softened and cooked down some, add to the bowl with the other vegetables. Add dressing and stir well to combine. Add cherry tomatoes and give one final stir.
Serve cold or warm.
Recipe by Becky's Best Bites at https://beckysbestbites.com/tex-mex-quinoa-salad/