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BEAN-WAH SALAD

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Posted and reviewed so I thought the group might enjoy this one.

Donna

 

BEAN-WAH SALAD

yields 4 servings

 

1/2 cup vegetable broth

1/4 cup quinoa

juice of one small lemon

2 TBS olive oil

2 TBS cilantro or parsley, chopped

2 stalks green onions (scallions) chopped

1 tsp minced garlic

1 tsp cumin

1 can (15 oz.) black beans, drained and rinsed

1 tomato, seeded and diced

1 cup fresh or frozen corn (about 3 ears if fresh)

 

1. Cook quinoa in broth about 15 minutes, until liquid is absorbed.

2. In a large bowl, make the dressing by mixing lemon juice, olive oil, parsley

or cilantro, scallions, garlic and cumin.

3. Add drained and rinsed beans, chopped tomatoes and corn to the bowl. No need

to cook the corn—just cut it right off the cobs.

4. When quinoa is fully cooked and has cooled a bit, add it to the salad and mix

everything thoroughly. Best refrigerated for at least one hour to let flavors

mingle, but you can eat it immediately if you're hungry!

 

Variations:

• Use bulgur or another grain instead of quinoa.

• Use a lime instead of a lemon.

• Try other varieties of beans.

This salad is best in summer when

 

 

I am the passenger and I ride and I ride

I ride through the city's backsides

I see the stars come out of the sky

Yeah, the bright and hollow sky

You know it looks so good tonight.

Source: The Passenger - Iggy Pop

 

 

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