Black Bean & Quinoa Salad
An easy and simply delicious salad.
Yield
6 servingsPrep
15 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
quinoa
|
|
| 355 | ml |
black beans
cooked, rinsed if canned |
|
| 23 | ml |
red wine vinegar
|
|
| 355 | ml |
corn
cooked |
|
| 177 | ml |
green bell peppers
chopped |
|
| 2 | each |
jalapeño pepper
pickled, seeded and minced |
*
|
| 59 | ml |
cilantro
freshly chopped |
|
| Dressing: | |||
| 75 | ml |
lime juice
fresh |
|
| 7.5 | ml |
cumin
ground, or more or less to taste |
|
| 2.5 | ml |
salt
or to taste |
|
| 59 | ml |
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.
