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Quinoa Black Bean Salad

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Submitted by: lkelly132423297

 

Quinoa is combined with black beans, carrots, whole kernel corn, and red pepper to make this colorful side dish that's seasoned with lime and cumin.
 

Ingredients

  • 1 c. quinoa
  • 2 1/2 c. water
  • 1/2 c. extra virgin olive oil
  • 3 T. fresh lime juice
  • 1/2 tsp. cumin
  • 1/4 tsp. hot pepper sauce (or to taste)
  • 1/4 tsp. freshly ground black pepper
  • 1 (7-oz.) can (Niblets) whole kernel corn, rinsed & drained
  • 1 (15-oz.) can black beans, well rinsed & drained
  • 4 oz. baby carrots, thinly sliced on the diagonal
  • 3 ribs celery, thinly sliced on the diagonal
  • 1 lg. red bell pepper, cored & chopped
  • 1/2 medium red onion, chopped
  • 2 cloves garlic, finely minced or put through garlic press
  • 1 Tb. canned chili peppers, rinsed & well drained (or to taste)

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Method

Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set aside. In a small bowl, stir together the olive oil, lime juice, cumin, hot pepper sauce and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in olive oil mixture and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more olive oil and lime juice, if salad has become too dry.

 

Notes:

 

Number of Servings: Makes 8 servings

 

Submitted by: lkelly132423297 ()

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