Quinoa and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups cooked quinoa (cooked in water)1 can cooked black beans, drained and rinsed1 1/2 cups fresh or frozen corn, defrosted3/4 cup green bell pepper, chopped finely1/4 cup fresh cilantro leaves, choppedjuice of 1 lime1/3 cup olive oil1 tsp sea salt, fine1 1/4 tsp. cumin
Cook quinoa according to package directions. Quinoa is usually a 1:2 ratio of grain to liquid. If not using pre-rinsed quinoa, then rinse the quinoa three to five times.
To make three cups of quinoa, boil three cups water, place rinsed quinoa and water in saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Once cooked, cool the quinoa.
Chop the peppers and cilantro. Drain and rinse the black beans. If using frozen corn, defrost and pat dry. If fresh corn, slice from the cob.
In a large bowl add the quinoa, beans, bell peppers, corn and cilantro. In a separate bowl, mix the salt and cumin. Juice the lime (removing the seeds) and add to the spices. Using a whisk, add the olive oil to the lime/spice micture to create the dressing. Add dressing to quinoa mixture.
Salad will keep for up to a week refrigerated.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLCHEER.
To make three cups of quinoa, boil three cups water, place rinsed quinoa and water in saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Once cooked, cool the quinoa.
Chop the peppers and cilantro. Drain and rinse the black beans. If using frozen corn, defrost and pat dry. If fresh corn, slice from the cob.
In a large bowl add the quinoa, beans, bell peppers, corn and cilantro. In a separate bowl, mix the salt and cumin. Juice the lime (removing the seeds) and add to the spices. Using a whisk, add the olive oil to the lime/spice micture to create the dressing. Add dressing to quinoa mixture.
Salad will keep for up to a week refrigerated.
Number of Servings: 12
Recipe submitted by SparkPeople user GIRLCHEER.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 281.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g
Member Reviews
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CARDAMOMMA
The perfect recipe: simple, inexpensive, delicious, high protein, vegan. Versatile, too. Add cherry tomatoes, red onion, feta, fine if you don't happen to have bell pepper. I felt great about my 14 year old son coming home after weight lifting and heaping his plate with this, three times in a row! - 7/21/12
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TINAMP2
Our family LOVES this salad. My 8 yr old son went back for more at a recent family BBQ. It has been a hit with everyone who tastes it wherever I have brought it! I swap yellow or red bell peppers instead of green, & used sweet corn instead of regular. Fresh garlic also adds a little extra! - 8/7/10