faux foodie

Black Bean and Quinoa Salad
January 21, 2010, 2:43 am
Filed under: appetizer, chicken, Health, main course, side dish

(adapted from sparkpeople.com. I LOVE this recipe. Very healthy and fresh tasting. Serve with fish or chicken. Other ideas: avocado, different spices, etc.)

1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red or white wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 bell pepper, any color, seeded and chopped
1 or 2 tomatoes
4 green onions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil


Prepare quinoa as directed (if you have more than needed for this recipe, it freezes well. i suggest cooking in chicken broth)

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, green onions, tomato, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Makes 8 servings.

Printed with permission from the American Institute for Cancer Research (so it has got to be good, right?)

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