This has got to be one of my favourite salads of all time. It's Mexican-inspired, hearty, packed full of protein, monosaturated fats, texture and flavour. My original recipe calls for black beans, but I've also used chickpeas in the past.
I loved this recipe! I tweaked it slightly due to the ingredients I had in. I only used 1/2 the amount of quinoa, 1 avocado, 1 red and 1 green pepper (instead of 2 green) and chickpeas instead of black eyed beans. Everything else I kept the same (including quantities of dressing). It was delicious, made a massive portion (enough for 2 work lunches) and plenty of flavour (although had I done the full 150g quinoa it might have absorbed the flavour too much like the other reviewer said). I would recommend going easy on the garlic with it being raw. - 23 Mar 2017
Will make this again. The only small changes from posted recipe were, using frozen sweetcorn instead of the black beans and lemon juice as had no limes in the kitchen. All the family loved it and went so far as to ask for it again on the following day. - 19 Feb 2017
Sorry not for me. Didn't have enough flavour. - 23 Jun 2013