Quinoa and black bean salad
- Number of Servings: 8
Ingredients
INGREDIENTS 1-1/2 cups quinoa 2 cups black beans, rinsed 4 Tbsp. red wine vinegar 1-1/2 cups cooked corn (fresh, canned or frozen) 1 red bell pepper, seeded and chopped 4 scallions, chopped 3 stalks of celery, diced 4 cloves garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh cilantro leaves, chopped fine 1/3 cup fresh lime juice 1 tsp. salt 3 tsp. ground cumin 1/4 cup olive oil
DIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-3/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRDOG.
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-3/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRDOG.
Nutritional Info Amount Per Serving
- Calories: 302.1
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 429.7 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 7.8 g
- Protein: 10.0 g
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