Black Bean and Quinoa Salad
An easy and simply delicious salad.
Ingredients
| 1 ½ | cups |
quinoa
|
|
| 1 ½ | cups |
black beans
cooked, rinsed if canned |
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| 1 ½ | cups |
corn
cooked |
|
| ¾ | cup |
green bell peppers
chopped |
|
| 2 |
jalapeño pepper
pickled, seeded and minced |
* | |
| ¼ | cup |
cilantro
freshly chopped |
|
| Dressing: | |||
| 5 | tablespoons |
lime juice
fresh |
|
| 1 ½ | teaspoons |
cumin
ground, or more or less to taste |
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | cup |
olive oil, extra-virgin
or up to 1/3 cup |
|
Directions
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes.
Drain quinoa in sieve and rinse under cold water.
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
To Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Nutrition Facts
Serving Size 169g (6.0 oz)
Qian
quinoa, blackbeans, cilantro and cumin, delicious.
about 11 years agodemiworks
Another must try
over 6 years agoCan you freeze this for later?
over 1 year agoI haven't tried yet. So not sure whether or not freezing would impact the texture or the flavor.
happyzhangbo