Black bean and quinoa salad with a kick!
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|1/2 c||olive oil, extra virgin|
|3-4 tsp||cumin, ground|
|3-4 tsp||herbamare or sea salt|
|BODY OF SALAD|
|6 c||cooked black beans|
|2 c||quinoa, cooked|
|3-4||ears of fresh uncooked corn cut off the cob|
|2-3 c||fresh kale, chopped|
|1||red bellpepper, chopped|
|1||orange bell pepper, chopped|
|2-4||spicy peppers (i used jalapeno)|
|4 c||tomatoes, chopped|
|2 c||green onions, sliced|
|1 large||handfull cilantro (about one cup)|
Bellingham, WA (pop. 80,885)
Member Since Oct 2010
This is a recipe that I modified from another one to fit my liking. It has become one of my families favorites. it is perfect for summer potlucks and I always get asked for the recipe when I take it anywhere. Besides being awesome for the way it tastes it is also awesome because of all the good stuff in it. Quinoa is the only complete vegetarian protein without having to combine things, but also in this recipe the black beans and corn make for another complete protein, not to mention all the great veggies. This makes a lot of salad but chances are you will need it. I thing this salad tastes best on the second day so I almost always make it the night before.
mix all dressing ingredients in a bowl with a whisk, set aside.
cook beans and quinoa to directions on packages, let cool.
wash and chop all veggies and carefully mix in large bowl with cooked and cooled black beans and quinoa
Poor dressing over top and carefully mix again.
Enjoy right away or cover and refrigerate to let the flavors mingle overnight.