Quinee Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups water2 tbsp kosher salt1 cup quinoa, well-rinsed2 19-oz cans (4 3/4 cups) black beans, drained and rinsed2 19-oz cans (4 3/4 cups) diced tomatoes, drained1 large orange bell pepper, chopped1 jalapeno pepper, seeded and chopped1 tbsp extra virgin oilive oil1/4 cup fresh lime juice1 tsp grated lime zest3/4 tsp ground cumin3/4 tsp ground coriander1/4 cup cilantro, chopped5 whole scallions, minced
Bring water and salt to a rolling boil in a large pot.
Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
Remove from heat and fluff with fork before cooling to room temperature.
In a large serving bowl, combine beans, tomatoes and peppers.
Add quinoa and toss mixture together.
In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
Pour dressing over the salad, toss once more and chill 8-12 hours before serving.
This keeps well at room temperature for hours and is great for lunch the day after.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
Remove from heat and fluff with fork before cooling to room temperature.
In a large serving bowl, combine beans, tomatoes and peppers.
Add quinoa and toss mixture together.
In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
Pour dressing over the salad, toss once more and chill 8-12 hours before serving.
This keeps well at room temperature for hours and is great for lunch the day after.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 224.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 176.8 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 8.9 g
- Protein: 10.5 g
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