By Sues of wearenotmartha.com
Ingredients:
8 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce (2 containers)
2 cups Cooked and cooled quinoa (from about ⅓ cup dry)
1 cup Frozen corn, thawed
1 15-oz. can black beans, rinsed and drained
⅓ cup Diced red onion
½ cup Shredded cheddar (or cheese of your choice)
⅓ cup Extra-virgin olive oil
1 tbsp Lime juice
1 tsp Chili powder
½ tsp Cumin
¼ tsp Garlic powder
⅛ tsp Salt
1 cup Crushed tortilla chips
Directions:
1
Divide greens between 4 bowls and add about ½ cup cooked quinoa to them.
2
Divide corn, black beans, red onion, and shredded cheddar between the 4 bowls.
3
In a separate medium bowl or mason jar, add olive oil, lime juice, chili powder, cumin, garlic, powder, and salt. Whisk to combine (or, if using a mason jar, place the lid on and shake).
4
Drizzle dressing over each salad and toss to combine.
5
Top salads with crushed tortilla chips.
CategorySalad
Ingredients
8 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce (2 containers)
2 cups Cooked and cooled quinoa (from about ⅓ cup dry)
1 cup Frozen corn, thawed
1 15-oz. can black beans, rinsed and drained
⅓ cup Diced red onion
½ cup Shredded cheddar (or cheese of your choice)
⅓ cup Extra-virgin olive oil
1 tbsp Lime juice
1 tsp Chili powder
½ tsp Cumin
¼ tsp Garlic powder
⅛ tsp Salt
1 cup Crushed tortilla chips