Quinoa and Black Bean Salad
Nutritional Info
- Amount Per Serving
- Calories: 370.7
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 210.3 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 8.0 g
- Protein: 10.6 g
View full nutritional breakdown of Quinoa and Black Bean Salad calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings. This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings.Ingredients
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1 1/2 cups quinoa1 1/2 cups canned black beans, rinsed and drained1 1/2 Tbsp. red wine vinegar1 1/2 cups cooked corn (fresh, canned or frozen)1 red bell pepper, seeded and chopped4 scallions, chopped1 tsp. garlic, minced fine1/4 tsp. cayenne pepper1/4 cup fresh coriander leaves, chopped fine1/3 cup fresh lime juice1/2 tsp. salt1 1/4 tsp. ground cumin1/3 cup olive oil
Directions
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
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.
Makes 8 servings.
Printed with permission from the American Institute for Cancer Research
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
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.
Makes 8 servings.
Printed with permission from the American Institute for Cancer Research
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Member Ratings For This Recipe
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GRACECHILD
Wow. WOW! This was absolutely delicious. Peppy flavor with the lime, vinegar, cayenne - did not need ANY extra salt, which is great on our low-sodium diet. It did make a LOT but we will enjoy for days. BTW: Fresh coriander is AKA cilantro. I had parsley so used that instead. Will do an encore! - 10/6/07
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DELORES204
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MSCAROLONE
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HAVELIN5
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FROGHEMOTH
