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Spicy Peruvian Grain Salad

Nutritious ingredients create a colorful and flavourful base for a jalapeño-lime infused Hellmann’s® Classics Italian.

Spicy Peruvian Grain Salad – recipe

Prepare the Potatoes, Corn and Peppers

Purple potatoes, quartered, cooked 1 lb
Corn on the cob, husk and silk removed 1 piece
Olive oil, as needed
Jalapeño, charred and minced 0.25 cup
Cherry peppers, charred and diced 0.5 cup

Prepare the Salad

Hellmann's® Classics Italian Dressing 4 x 1 gal 1 cup
Hellmann's® Classics Italian Dressing 4 x 1 gal
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Quinoa, prepared 1.5 cups
Red onion, finely sliced 0.5 cup
Cotija cheese, crumbled 0.5 cup
Avocado, cubed 1 each
Lime, juiced 1 each

Prepare the Potatoes, Corn and Peppers
- Cut potatoes into quarters.
- Brush the corn with oil and place on a heated grill pan over high heat. Allow it to char slightly, then remove and allow to cool. Cut the kernels off the cob.
- Char the jalapeno peppers and cherry peppers on the grill until fragrant and beginning to blacken slightly.
Prepare the Salad
- Combine all ingredients and toss gently to combine. Serve.