Mexican Salad with Jalapeño Vinaigrette
Recipe Information
Mexican Salad with Jalapeño Vinaigrette
Cultural Context
Originating from the vibrant kitchens of Mexico, this salad showcases the fresh produce and bold flavors characteristic of Mexican cuisine. Traditionally enjoyed as a side dish, it reflects the country's love for fresh ingredients and zesty dressings. Today, variations abound worldwide, with many incorporating different proteins or grains to suit diverse dietary preferences.
jalapeño
🥗Healthier: serrano pepper
💰Cheaper: bell pepper
Serrano offers similar heat, while bell pepper is milder and more affordable.
queso fresco
🥗Healthier: feta cheese
💰Cheaper: cotija cheese
Feta provides a lower-fat option, while cotija is often less expensive.
Pour 2 cups of vegetable stock into a pan.
Rinse 1 cup of quinoa in a sieve to remove bitterness.
Combine quinoa with the vegetable stock and bring to a boil.
Boil for about 15 minutes or until all stock is absorbed.
In a blender, combine 2 tablespoons apple cider vinegar, 2 tablespoons diced fresh jalapeno, 3 tablespoons honey, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon garlic powder, 0.5 teaspoon honey mustard, a pinch of sea salt, and a pinch of black pepper.
Blend until well combined, leaving some pieces of jalapeno visible.
Prepare the salad by dicing half a red onion, and chopping half of a red bell pepper and half of a green pepper.
Add 1 can of drained and rinsed black beans and 12 ounces of thawed frozen corn to the bowl.
Add the cooled quinoa to the salad mixture.
Stir everything together and pour the vinaigrette on top, stirring to combine.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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