Mexican Quinoa Salad - cooking recipe

Ingredients

Salad:
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups cooked quinoa
1 cup frozen corn
1 red bell pepper, diced
1/2 cup chopped green onion
1/2 cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
Dressing:
1/2 cup olive oil
1 lime, juiced
2 tablespoons honey
6 pickled jalapeno pepper slices, chopped
1/4 teaspoon dry mustard
1/4 teaspoon paprika

Preparation

Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.