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The Zesty Southwest Fiesta Salad is a celebration of flavor, color, and nutrition that brings the essence of southwestern cuisine to your plate. Bursting with fresh ingredients and a vibrant mix of tastes, this salad is not just a meal; it’s an experience. Each bite offers a zesty kick from the dressing paired with the crunch of colorful vegetables, making it an ideal dish for any occasion. Whether you’re serving it as a light lunch, a side dish at a barbecue, or a main course topped with grilled chicken or shrimp, this salad caters to a variety of dietary preferences, including vegetarian and gluten-free diets.

Southwest Salad

Discover the vibrant flavors of the Zesty Southwest Fiesta Salad, a colorful and nutritious dish perfect for any occasion. Packed with fresh ingredients like quinoa, bell peppers, black beans, and avocado, this salad offers a delightful mix of textures and tastes, enhanced by a zesty dressing. Perfect for meal prep, picnics, or barbecues, it caters to various dietary preferences. Customize it with your favorite proteins for a satisfying and energizing meal. Enjoy a burst of southwestern goodness in every bite!
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Ingredients
  

1 cup cooked quinoa

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Optional: crumbled feta cheese or tortilla strips for garnish

Instructions
 

Prepare Quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside to cool.

    Chop Veggies: While the quinoa is cooking, dice the red and yellow bell peppers, chop the red onion, halve the cherry tomatoes, and dice the avocado. Place all of these ingredients in a large mixing bowl.

      Mix Black Beans and Corn: Add the rinsed black beans and corn to the bowl with the chopped veggies.

        Add Quinoa and Cilantro: Once the quinoa has cooled, fluff it with a fork and add it to the vegetable mixture. Then, add the chopped cilantro.

          Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until combined.

            Combine Everything: Pour the dressing over the salad and gently toss all the ingredients together until everything is well coated.

              Taste and Adjust: Taste the salad and adjust the seasoning if needed, adding more lime juice, salt, or pepper to your preference.

                Serve: Transfer the salad to a serving bowl or individual plates. Optionally, sprinkle crumbled feta cheese or tortilla strips on top for added texture and flavor. Enjoy immediately or refrigerate for up to 2 hours to let the flavors meld.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4