By: Hannah Daidone
Ingredients
Salad
- 1 cup quinoa (uncooked)
- 5 ears fresh sweet corn (kernels cut off)
- 1 can black beans (rinsed)
- 1 package mini sweet peppers (sliced into rings)
- Olive oil (for cooking)
- 1 lime
- 1 cup fresh cilantro (chopped)
Dressing
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 clove garlic (grated)
- 1 teaspoon chili powder
- 1/2–1 teaspoon salt
- Juice and zest of 2 limes
Topping
- 1/4 cup cotija cheese (grated)
Instructions
Cook the quinoa using your preferred method and set it aside to cool. While it cooks, heat olive oil in a skillet and cook the sliced mini peppers over medium heat, stirring occasionally, for about 20 minutes until they are very soft and slightly browned; finish with a squeeze of lime juice to lift any browned bits. In a separate bowl, whisk together the mayonnaise, buttermilk, garlic, chili powder, salt, and lime juice and zest to make the dressing, adjusting seasoning as needed. In a large bowl, combine the cooked quinoa, fresh corn kernels, black beans, cooked peppers, and chopped cilantro. Just before serving, toss everything together with the dressing and top with cotija cheese. Serve immediately.
