1cupfrozen/thawed corn(I like Trader Joe's fire-roasted frozen corn)
1mediumred bell pepper, seeded and chopped
1ripemango, peeled and chopped
1/2cupred onion, finely chopped
1/3cupcilantro leaves, roughly chopped
1jalapeño pepper, seeds and ribs removed, finely chopped
Optional toppings: pumpkin seeds, chunks of avocado, extra cilantro
3Tbsp.extra-virgin olive oil
2Tbsp.fresh lime juice
Combine quinoa and vegetable broth in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes. Transfer to a bowl and let cool slightly.
Meanwhile, prepare Chili-Lime Dressing by combining olive oil, lime juice, honey, chili powder, cumin, and salt in a small bowl; stir with a whisk. Set aside.
Add black beans, corn, bell pepper, mango, red onion, cilantro, and jalapeño to bowl with quinoa; gently toss. Pour in dressing and toss to coat. Adjust seasoning as needed, add optional toppings and serve.
MAKE AHEAD: You can prep this salad up to 3 days in advance. If it dries out after being refrigerated, just stir in some extra olive oil. SERVE WITH: This salad complements grilled fish, chicken, or burgers beautifully. (Which is why it's such a fantastic side to bring to potlucks and BBQ's!) However it's also filling enough to enjoy on it's own.HOT OR COLD? This salad can be served warm (right after being prepared), at room temperature, or chilled. For outdoor events, I suggest enjoying it chilled, which makes it even more refreshing. However since it does not include meat, dairy, or anything that will spoil quick, it's perfectly safe at room temperature.