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Quinoa & Black Bean Salad
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Brief Description
Cilantro, cumin and lime spice this tangy, high protein salad to perfection!
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Main Ingredient
Quinoa
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
1.5 cups of Quinoa cooked in 3 cups water will yield the 3 cups cooked quinoa called for in recipe. Any color quinoa is fine but the red or black will be chewier than the white. I prefer cooking my own beans to the canned products but if you do choose canned be sure to rinse well! I like to mix 2 or 3 colors of bell pepper but any one color will do. Feel free to substitute vegetables or add extras. If you are not fond of cilantro...parsley is a great substitute.
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Posted By: jann
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Posted On: Jan 16, 2015
Number of Servings:
Ingredients:
- 2 tablespoons - Olive oil
- 1/3 cups - Fresh Lime Juice
- 1/3 cups - Red Wine Vinegar
- 1/2 teaspoons - Salt
- 2 teaspoons - Ground Cumin
- 1/2 teaspoons - Cayenne Pepper
- 3 1/2 cups - Cooked Quinoa
- 1 1/2 cups - Cooked Black Beans
- 2 cups - Corn I like to use frozen
- 1 - Red or Green Bell Pepper Seeded and chopped
- - Green Onions Sliced
- 2 cloves - Garlic Minced
- 1/2 cups - Cilantro Leaves and stems chopped fine
Directions:
In a small bowl whisk together dressing ingredients: garlic, oil, juice, vinegar, salt, cumin and cayenne.
In a large bowl combine salad ingredients and toss lightly to distribute evenly. Pour dressing over salad and toss again. Chill before serving.
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