Texas Caviar with Quinoa
Servings
3-5
servingsCooking time
5
minutesResting Time
4-24
hoursIngredients
Dressing:
½ cup lime juice
2 tablespoon extra-virgin olive oil
2 tablespoons white wine (or rice) vinegar
1 teaspoon Fischer & Wieser’s Champagne Honey Mustard- 1 small can
black-eyed peas, rinsed and drained
- 1 small can
black beans, rinsed and drained
- 1 ½ cups
fresh or frozen corn kernels
- 1 cup
cooked quinoa
- 1
avocado, halved, pitted, peeled and chopped
Directions
In a large bowl, whip together the dressing ingredients.
Then add all remaining ingredients except the avocado and toss to coat.
Cover and chill 4-24 hours.
Add the avocado right before serving.
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