Quinoa and Black Bean Salad

QUINOA AND BLACK BEAN SALAD

 

Quinoa and Black Bean Salad
 
Prep time
Cook time
Total time
 
This is a go-to salad that works with a vegan and/or gluten free menu, but mostly just because it tastes great, AND gives you a nice way to add some quinoa to your diet. It tastes the best right after preparing it, but will stay fresh for a couple of days in the refrigerator, too!
Author:
Recipe type: Salad
Ingredients
  • 1⁄3 cup fresh lime juice
  • 1 Tbsp. ground cumin
  • 1 Tbsp. sea salt (or Himalayan salt)
  • 1⁄3 cup olive oil 2 cans black beans, (15-oz. ea.) drained, rinsed
  • 4½ tsp. red wine vinegar
  • Ground black pepper (to taste; optional)
  • 4 cups water 2 cups dry quinoa, rinsed
  • 1 medium red bell pepper, finely chopped
  • 1 medium orange bell pepper, finely chopped
  • 1 medium yellow bell pepper, finely chopped 1 (10-oz.) bag frozen corn, thawed
  • 1 bunch fresh cilantro, finely chopped
Instructions
  1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
  2. Slowly add oil, while whisking constantly. Set aside.
  3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
  4. Bring water to a boil in medium saucepan over high heat.
  5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
  6. Place cooled quinoa in a large bowl. Fluff with a fork.
  7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.
Notes
PORTION CONTROL CONTAINER EQUIVALENTS:
1 GREEN • 2 YELLOW • 1½ TSP
Nutrition Information
Calories: 261 Fat: 8 Saturated fat: 1 Carbohydrates: 38 Sugar: 2 Sodium: 578 Protein: 10 Cholesterol: 0