A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet.
Special Diets:
VegetarianVegetarian
Ingredients
2ears corn,grilled in husk, then cut free from cob
1 1/2 cupscooked and chilled quinoa (<a href="http://www.wholefoodsmarket.com/recipes/2662">Learn to Cook: Quinoa</a>)
1 can (15-ounce)black beans, drained and rinsed
1/2 mediumjicama, diced (about 1 cup)
1/2 cupwalnut halves & pieces, toasted
2/3 cupFeta cheese crumbles
1/2 cuproasted red peppers, diced
2/3 cupprepared Chipotle Ranch dressing
3 cupsbaby spinach
Method
Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with dressing in a large bowl.
Arrange spinach on a large platter and top with quinoa mixture.
Nutritional Info
Serving Size
Calories
510
Total Fat
27g
Saturated Fat
4.5g
Cholesterol
20mg
Sodium
670mg
Total Carbohydrate
53g
Dietary Fiber
15g
Total Sugars
8g
Protein
19g
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.