Quinee Bean Salad
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Quinee Bean Salad calories by ingredient
Introduction
A little bit of Southwestern flair makes this protein-packed, whole-grain salad pop on any buffet table! Yields about 1 1/2 cups per serving, and 4 WW POINTS. A little bit of Southwestern flair makes this protein-packed, whole-grain salad pop on any buffet table! Yields about 1 1/2 cups per serving, and 4 WW POINTS.Number of Servings: 12
Ingredients
-
3 cups water
2 tbsp kosher salt
1 cup quinoa, well-rinsed
2 19-oz cans (4 3/4 cups) black beans, drained and rinsed
2 19-oz cans (4 3/4 cups) diced tomatoes, drained
1 large orange bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tbsp extra virgin oilive oil
1/4 cup fresh lime juice
1 tsp grated lime zest
3/4 tsp ground cumin
3/4 tsp ground coriander
1/4 cup cilantro, chopped
5 whole scallions, minced
Directions
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.
Member Ratings For This Recipe
-
RDCAGAIN10
-
NANCYPAT1
-
DEBT1958
-
55TUCKER
-
TECHCATZ
