Bright and crunchy bell peppers, grilled corn, and silky avocado bring this light and hearty chopped fiesta quinoa salad with cilantro lime dressing to life!
Apparently this summer is taking on a chopped salad theme for me.
Would you hate it terribly if I just shared some variation of a chopped salad every couple of days til pumpkin season rolls around?Cause I have made probably 6 different chopped salad variations in the past 10 days and I’m not even close to being sick of them yet.
Also I’m having a bit of a moment with quinoa in my chopped salads. If you are foregoing a traditional protein, like chicken, then adding quinoa turns the salad into a hearty dish that falls somewhere between a side dish and a main dish that I feel can pass as an entree if you want it to.
But let’s not ignore the cilantro lime dressing guys. Fresh cilantro, lime juice, garlic, oil, salt…. annnnd that’s all she wrote! Just a few ingredients is all you need to make that amazing dressing for your simple, tasty fiesta chopped salad. Cause sometimes less is more. Like today. Today less is a lot more.
- 6-8 cups chopped romaine lettuce
- 2 ears yellow corn
- 1 cup black beans
- salt and pepper to taste
- 3 bell peppers, diced (I used a combination of red, yellow, and orange)
- 2 avocados, thinly sliced or diced
- 1 cup cooked quinoa
- ½ cup packed cilantro leaves
- juice of 3 limes
- ½ teaspoon salt (or to taste)
- 1 teaspoon minced garlic
- ¼ cup olive oil
- Season corn with salt and pepper to taste. Cook the corn by grilling for about 8-10 minutes over medium heat, rotating throughout) Cut corn off the cob and set aside.
- Combine all dressing ingredients in a food processor or blender and pulse until smooth.
- Combine lettuce, corn, black beans, bell peppers, avocados, and quinoa in a large bowl and toss to combine. Serve with dressing and garnish with lime wedges and additional cilantro if desired.