1cupgrape tomatoeshalved, medley blend of various colors
4ouncesfetacrumbled (can substitute goat cheese)
2mediumavocadossliced
8cupssalad mixRomaine, or iceburg lettuce
1 and ½cupcorn
optional ingredients:green or red onion, zucchini, jalapeno
For the Texas Vinaigrette
⅓cupolive oil
3tablespoonslime juicefreshly squeezed
1tablespoonhot sauce
2tablespoonscilantrochopped fresh
½teaspoonchili powder
⅛teaspoonsalt
⅛teaspoonpepper
Instructions
Mix vinaigrette ingredients together and refrigerate. I usually add them to a canning jar, shake them until they are combined, and refrigerate.
Cook quinoa according to package directions.
Mix black beans, sundried tomatoes and capers together with 3 tablespoons Texas Vinaigrette. If I'm serving the salad with warm quinoa I warm this mixture in microwave.
Arrange salad: Add a bed of lettuce to your plates, top evenly with black bean mixture, tomatoes, corn, quinoa, feta, and avocados. Drizzle more Texas Vinaigrette over if needed, but it has strong flavors, you may want to taste it first.