Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 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 How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
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