black bean and quinoa salad with a kick

Name: Black Bean and Quinoa Salad With A Kick
Prep time: 1 h
Cook time: 30 min
Yield: 15
Cuisine: American
Ingredients: DRESSING; 1/2 cup(s) extra virgin olive oil; 4 large limes, juiced; 3 - 4 teaspoon(s) ground cumin; 3 - 4 teaspoon(s) herbed sea salt or plain sea salt; SALAD; 6 cup(s) black beans; 1 cup(s) quinoa; 3 - 4 - ears fresh corn, uncooked and cut off the cob; 2 - 3 cup(s) fresh kale, chopped; 1 medium red bell pepper, chopped; 1 medium orange bell pepper, chopped; 2 - 4 - spicy peppers, like jalapeno; 4 cup(s) chopped tomatoes; 2 cup(s) sliced green onions; 1 large handful cilantro, about 1 cup

(4 ratings)

review

Blue Ribbon Recipe by

Amy Croyle

@ILUVARTICHOKES

Bellingham, WA

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.

— The Test Kitchen @kitchencrew

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(4 ratings)

yield 15 serving(s)

prep time 1 Hr

cook time 30 Min

method Stove Top

Ingredients For black bean and quinoa salad with a kick

DRESSING
1/2 c

extra virgin olive oil
4 lg

limes, juiced
3 - 4 tsp

ground cumin
3 - 4 tsp

herbed sea salt or plain sea salt
SALAD
6 c

black beans
1 c

quinoa
3 - 4

ears fresh corn, uncooked and cut off the cob
2 - 3 c

fresh kale, chopped
1 md

red bell pepper, chopped
1 md

orange bell pepper, chopped
2 - 4

spicy peppers, like jalapeno
4 c

chopped tomatoes
2 c

sliced green onions
1 lg

handful cilantro, about 1 cup

How To Make black bean and quinoa salad with a kick

Test Kitchen Tips

1 cup of quinoa equals 2 cups of cooked quinoa. If using canned black beans, you'll need four 15 oz cans.

1
Mix all dressing ingredients and set aside.

2
Cook the quinoa according to the directions on the package. Let cool.
3
Cook beans and set aside. If using canned black beans, rinse and set aside.
4
Wash all the veggies. In a large bowl, combine the beans, corn, both types of bell peppers, and kale. Gently toss them together.
5
Add the tomatoes, jalapenos, cilantro, and green onions. Gently toss them together.
6
Gently fold in the cooked and cooled quinoa.
7
Make sure the dressing is emulsified. Pour it over the salad.
8
Gently mix. Enjoy right away or cover and refrigerate to let the flavors mingle overnight.
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