Elote Quinoa Corn Salad

Cool, fresh, creamy, bright this is what summer feasts are made of.

Good food is texture. flavor. time. place…

…all coming together harmoniously in a moment that will make a memory. Pardon the dramatics, but this salad has us at a loss for words trying to describe its greatness. Just see for yourself.

Recipe

Salad
1 C. quinoa, uncooked
1 ½ C. corn (cut fresh off the cob is best, but frozen works)
1 14 oz can black beans, rinsed
2 C. red bell peppers, sliced into strips
1 T. avocado oil
1 C. cilantro, chopped
3 C. kale, chopped

Dressing
1/3 C. mayonnaise (I use primal brand)
1/4 C. milk
1 t. apple cider vinegar
1 clove garlic
1 t. chili powder
1/2 t. salt
juice of two limes
cotija cheese 

To Make

Cook quinoa, saute peppers in oil, and prep remaining ingredients as noted. Combine milk and vinegar in a measuring cup and allow it to sit while adding the rest of the dressing elements to a canning jar. Pour the milk/vinegar mixture in and give it a good shake. Toss everything together right before serving and top with cotija cheese for the perfect salty finishing kick.

To Meal Prep

My version? Mix a double batch up (dressing and cheese included) and eat it straight out of the fridge for 3-4 days straight. If you’re a more orderly type, you could store each component separately and whip it together whenever you want a delicious bowl. Just know the flavor and texture hold up pretty well mixed—some might even say the time spent melding together makes something grand even better.

Pair With

This works smashingly on its own as a meal (think grain bowl vibes), or can be served alongside veggie sticks, with grilled chicken on top, or as a side with bbq meat or burgers.