Quinoa and Black Bean Salad

[Guest guest]

Quinoa and Black Bean Salad

 

Serves: 8

 

This substantial salad offers a healthy balance of vegetables and protein.

It provides a wide range of textures, colors, and seasonings. Printed with

permission from the American Institute for Cancer Research.

 

INGREDIENTS

1-1/2 cups quinoa

1-1/2 cups canned black beans, rinsed and drained

1-1/2 Tbsp. Red wine vinegar

1-1/2 cups cooked corn (fresh, canned or frozen)

1 red bell pepper, seeded and chopped

4 scallions, chopped

1 tsp. Garlic, minced fine

1/4 tsp. Cayenne pepper

1/4 cup fresh coriander leaves, chopped fine

1/3 cup fresh lime juice

1/2 tsp. Salt

1 1/4 tsp. Ground cumin

1/3 cup olive oil

 

DIRECTIONS

1. Rinse quinoa in a fine sieve under cold running water until water runs

clear.

2. Put quinoa in a pot with 2-1/4 cups water.

3. Bring to a boil, then cover and simmer 20 minutes or until water is

absorbed and quinoa is tender.

4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt

and pepper to taste.

6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to

the quinoa. Toss well.

7. 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.

 

NUTRITION INFO

Calories: 277

Fat: 11 g

Carbohydrates: 39 g

Protein: 8 g