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ALL OF THE BEANS.
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Chelsea’s Messy Apron Sweet Potato Black Bean Quinoa Salad
Chelsea Lords of Chelsea's Messy Apron teamed with Bush's® Beans to create this flavorful quinoa salad recipe.
- Temps de préparation
10 Min
- Temps de cuisson
20 Min
- Pour
6
Ingrédients
- For Salad
- 1 cup quinoa, dry
- 2 large sweet potatoes (~4 cups)
- 3 Tbsp olive oil, separated
- ½ tsp paprika
- ½ tsp chili powder
- 1 red pepper
- 1 can (15 oz) Bush's® Black Beans, drained and rinsed
- 1 can (15 oz) fire-roasted corn, drained
- For Dressing
- ½ cup fresh cilantro
- ⅓ cup fat free sour cream
- 3 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp Dijon mustard
- ¼ tsp ground cumin
- ¼ tsp paprika
- 1 garlic clove
Garnitures facultatives
Avocado, cilantro, sliced radish, pickled onions
Instructions de cuisson
- 1PRÉCHAUFFER
Preheat the oven to 425 degrees F. Start by cooking the quinoa according to package directions. Allow to cool before assembling the salad.
- 2PRÉPARER
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 2 tablespoons olive oil, paprika, chili powder, salt, and pepper (to taste; I add about ½ teaspoon each).
- 3CUIRE
Place the potatoes in the oven for 15 minutes. Remove from oven and add in the chopped peppers and toss around with the remaining 1 tablespoon oil. Return to the oven and cook for another 10-15 minutes or until the peppers are crisp tender and the potatoes are tender.
- 4ÉGOUTTER
Remove from the oven and allow to cool to room temperature. Drain and rinse the black beans and corn.
- 5MÉLANGER
Add quinoa to a bowl with the sweet potato mixture, Bush's® Black Beans, drained and rinsed, drained corn, avocado and cilantro.
- 6MÉLANGER
Combine all of the dressing ingredients into a blender or food processor and pulse to blend. Add dressing to individual salads and enjoy!