What's in the fridge?

I made this salad as a side dish to grilled shrimp tacos and a cabbage slaw. It’s light and can be served hot or cold.

Ingredients (for 4-5)

• 1 cup white quinoa, cooked and cooled
• 1 can black beans, rinsed and drained
• 1 red bell pepper, chopped small
• ¼ red onion, chopped
• 4 green onions, whites and greens sliced thin
• ¼ bunch of cilantro, chopped

Honey-Lime Dressing:

• 2 limes, juiced
• 2 tsp. honey
• 2 Tbsp. neutral oil
• 1 tsp. salt
• freshly cracked pepper

Directions:

1. Cook the quinoa according to the package directions with water. Cool completely. You can do this the day before.
2. In a large bowl, mix all the chopped ingredients together to the cooled quinoa.
3. Make the dressing by stirring it with a whisk in a small bowl or mixing it up in a jar.
4. Mix the dressing into the salad and you’re done!