Quina Black Bean Salad
This salad is delicious and makes a lot. This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Ingredient
- 1/3 cup fresh lime juice
- 1 Tbsp. ground cumin
- 1 Tbsp.sea salt (or Himalayan salt)
- 1/3 cup olive oil
- 2 cans black beans, (15-oz. ea.) drained, rinsed
- 4 1/2 tsp. red wine vinegar
- Ground black pepper (to taste; optional)
- 4 cups water
- 2 cups dry quinoa, rinsed
- 1 medium red bell pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium yellow bell pepper, finely chopped
- 10-oz. bag frozen corn, thawed
- 1 bunch fresh cilantro, finely chopped
Directions
- Combine lime juice, cumin, and salt in a medium bowl;whisk to blend.
- Slowly add oil, while whisking constantly. Set aside.
- Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
- Bring water to a boil in medium saucepan over high heat.
- Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
- Place cooled quinoa in a large bowl. Fluff with a fork.
- Add bell peppers, corn, cilantro, bean mixture, and dressing;toss gently to blend
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