Quinoa and Black Bean Salad
photo by LisaAD
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 236.59 ml quinoa
- 29.58 ml olive oil
- 78.78 ml olive oil
- 354.88 ml cooked black beans
- 354.88 ml corn, thawed if frozen
- 177.44 ml finely chopped red bell pepper
- 1 jalapeno pepper, seeded and minced
- 59.14 ml finely chopped fresh cilantro
- 78.78 ml fresh lime juice
- 7.39 ml ground cumin
- 1 garlic clove, minced
- 4.92 ml salt
directions
- Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).
- Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).
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RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.