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Aztec Salad Recipe

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This recipe for Aztec Salad, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Abenroth
Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups quinoa, rinsed well and drained
1/3 cup lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1 cup chopped jicama
3/4 cup chopped canned roasted red peppers or chopped fresh colored sweet peppers
1/4 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons minced fresh jalapeņo chili (or 1 tsp cayenne pepper)
Salt
Butter lettuce leaves

Directions:
Directions:
1. Soak quinoa in cool water and drain. Repeat several times.

2. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.
3. Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted (or fresh) peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a mighty well-tested salad. We made it for 250 people at Britt and Miguel's wedding! It's great for potlucks and barbeques - it's safe at room temperature for a long time.
Quinoa is very high in protein, so with the beans it could be a main dish salad.

 

 

 

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