1:14
Mexican Quinoa Salad
10min · 2 servings Ingredients • 3 cups cooked quinoa • ½ cup canned black beans, rinsed • ½ cup corn* • 1 medium bell pepper, diced • 1 avocado, diced • 1 cup tomatoes, diced • ¼ medium red onion, diced • ¼ cup chopped cilantro Dressing Ingredients: • 3 tbsp. olive oil • 2 tbsp. lemon juice • 1 tsp. maple syrup • ½ tsp. cumin • ½ tsp. salt or to taste • ¼ tsp. pepper • a pinch cayenne Instructions • Prepare the dressing by mixing the olive oil, maple syrup, lemon juice, cumin, cayenne, salt, and pepper together. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies. • Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the dressing on top. Mix well
0:54
Best Sweet Potato Salad – A Sweet & Savory Twist!
Upgrade your classic salad with this delicious sweet potato salad! Roasted sweet potatoes, crunchy greens, toasted nuts, and a tangy honey mustard dressing create the perfect balance of sweet, savory, and creamy textures. This dish is great for meal prep, BBQs, or a wholesome side dish for any meal! // best sweet potato salad recipe // best sweet potato salad // the best sweet potato salad // sweet potato salad recipe // sweet potato salad recipe healthy // sweet potato salad recipe cold // sweet potato salad recipe indian //
0:41
BANG BANG TAHINI SALAD 💥
🥗 The Ultimate Vegan Dinner Recipes E-Book Bundle With Bonuses 🍨 🎯Link In Bio BANG BANG TAHINI SALAD 💥 by fitgreenmind If you don’t like salads, try this one, it’ll change your mind! 😙 RECIPE (4 servings, 15min prep time): -1/2 cabbage (Napa, pointed or savoy) -1 cucumber -2 medium carrots -a bunch of cilantro -1/2 bunch mint FINELY chop everything (I grated the carrots). Dressing: -4 Tbsp tahini or peanut butter -2 Tsp sriracha -1 Tsp curry powder -4 Tbsp maple syrup or agave -4 Tbsp white wine vinegar or lime juice -salt to taste Stir until well combined. Toss in the veggies. Serve with roasted peanuts or it’s also great on sandwiches. It’ll last in the fridge up to 3 days.
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