Black Bean and Quinoa Salad

Patty Ward

By
@homecook373100

I had gastric bypass surgery 4/4/11. My daughter is a vegan and we invited the family to our house for 4th of July. I found this recipe and made it. Not only did my daughter and I love it, but everyone had some and even my hubby liked it! I think it is very tasty and wanted to use Quinoa (keen wa) as my daughter uses it. I like the nutty taste and will use it again and again in recipes. It has lots of protein in it and I need 60-75 grams of protein since my RnY gastric bypass surgery Hope you enjoy as much as we did!


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Comments:

Serves:

6 servings

Prep:

15 Min

Ingredients

1 1/2 c
black beans, canned rinsed
1 1/2 c
quinoa, cooked
1 1/2 Tbsp
red wine vinegar
1 1/2 c
canned corn, rinsed
3/4 c
green bell pepper, chopped
2 tsp
jalapeno pepper, pickled,seeded,minced-you can find pickled jalapeno slices in the mexican section of grocery
1/4 c
cilantro leaves, freshly chopped
to make dressing:
5 Tbsp
lime juice, fresh
1 1/2 tsp
cumin, ground
1/2 tsp
salt or to taste
1/4 c
extra-virgin olive oil - or up to 1/3 cup

Directions Step-By-Step

1
I buy the already washed, ready to go quinoa in the box.It is called Ancient Harvest Brand and is pre-washed, No rinsing! and cooks in only 10-15 minutes. If you cannot find it: In a bowl wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most of water until water runs clear and then drain in large sieve.
2
In a saucepan of salted water cook quinoa 10 minutes.
3
Drain quinoa in sieve and rinse under cold water
4
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. (add water as needed if level is low).
5
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, pickled jalepenos and cilantro and toss well.
7
Make dressing: In a small bowl whisk together lime juice, salt, cumin and add oil in a stream, whisking until mixed well.
8
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered, Bring to room temperature before serving.

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Gluten, #Free, #organic, #wheat