black bean and quinoa salad with a kick
This has become one of my family's favorites. It is perfect for summer potlucks, and I always get asked for the recipe. 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, in this recipe, the black beans and corn make for another complete protein. This makes a lot of salad, but you will need it. This salad tastes best on the second day, so I always make it the night before.
Blue Ribbon Recipe
Vegetarian, dairy-free, and gluten-free, this black bean and quinoa salad is filled with Southwest flavor and textures. It has tons of yummy ingredients. Black beans, quinoa, and kale are the base for the salad. Bell peppers add some crunch. We love the pops of sweetness from the fresh corn. Jalapenos add a little kick but can be omitted if you don't like spice. The homemade dressing has a Southwest feel and brings the flavors together. This is a delicious summer salad you can serve as a side dish or a main meal.
Ingredients
- DRESSING
- 1/2 cup extra virgin olive oil
- 4 large limes, juiced
- 3 - 4 teaspoons ground cumin
- 3 - 4 teaspoons herbed sea salt or plain sea salt
- SALAD
- 6 cups black beans
- 1 cup quinoa
- 3 - 4 - ears fresh corn, uncooked and cut off the cob
- 2 - 3 cups fresh kale, chopped
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 2 - 4 - spicy peppers, like jalapeno
- 4 cups chopped tomatoes
- 2 cups sliced green onions
- 1 large handful cilantro, about 1 cup
How To Make black bean and quinoa salad with a kick
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Step 1Mix all dressing ingredients and set aside. -
Step 2Cook the quinoa according to the directions on the package. Let cool.
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Step 3Cook beans and set aside. If using canned black beans, rinse and set aside.
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Step 4Wash all the veggies. In a large bowl, combine the beans, corn, both types of bell peppers, and kale. Gently toss them together.
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Step 5Add the tomatoes, jalapenos, cilantro, and green onions. Gently toss them together.
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Step 6Gently fold in the cooked and cooled quinoa.
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Step 7Make sure the dressing is emulsified. Pour it over the salad.
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Step 8Gently mix. Enjoy right away or cover and refrigerate to let the flavors mingle overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
