Fiesta Summer Salad
This Fiesta Salad is going to kill it at your next summer BBQ! The perfect crunch and a big burst of flavors!
Servings Prep Time
4-6servings 20minutes
Servings Prep Time
4-6servings 20minutes
  • 3whole organic ears of corncut off of husk – kept raw and sweet
  • 1 1/2 -2cups organic quinoacooked (about 1 cup dry)
  • 115 oz can organic black beanswashed and rinsed
  • 1whole organic red bell pepperchopped / julienned
  • 1large green onionchopped
  • 1/2small red onionsliced long ways
  • 1/4cup cilantrochopped
  • 2-3whole limesjuiced (about 2 tbsp)
  • 1whole jalepenoseeded and chopped small – optional
  • 1cup organic chunky salsato take and put on last
  • 1/4cup cashew cream / sour creamoptional to top – see below for how to make cashew cream
  • 1whole avocadooptional to tp
  • 1tbsp taco seasoninghomemade or store bought
  • 1tsp Sea salt
  1. Husk and cut corn off of the cobb. Mix Quinoa, rinsed black beans, corn, bell pepper, green onion, red onion, cilantro, jalepeno in a large bowl, add in taco seasoning and stir.
  2. Before you serve (over greens or with a big bag of organic blue corn tortilla chips) stir in lime juice, 1 tsp sea salt, and top with salsa, avocado and cashew cream sauce (1/2 cup soaked cashews, 1/2 water from soaked cashews, 1 tsp sea salt blended together)