Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
radair@northnet.orgBlack Bean and Quinoa SaladIngredients (use vegan versions): 1/2 cup quinoa
1 cup white corn
2 scallions chopped
1/2 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup chopped green peppers
1 can black beans, drained and rinsed
Dressing:
3-4 tablespoon oil...not a heavy olive
2 tablespoon lemon juice or balsamic vinegar
1 clove garlic minced
salt and pepper to taste
celantro or parsley
Directions:Serves: 4-6.
Preparation time: 30 min.
Soak quinoa for five minutes then drain. Cook either in vegetable stock or water for 15 minutes. In the last five minutes put in the corn if using frozen. Drain and cool. Mix the remaining ingrediants in a bowl and pour the dressing in and mix well. This is good the next day as well. Best if served cold. Substitutions can be made for the vegetables...red onions, grated carrots, what ever you prefer. I have also added a small amount of jalopeno peppers before because my husband likes it hot....
Wow! Absolutely DELICIOUS! This is one of the best recipes I've come across. I'm sure I'll be making it often.
Archived comment by: elaine
sounds really tasty. I'm going to try it for lunch!!:)
Archived comment by: melissa
This is one of my all-time favourite salads. SO yummy, and so HEALTHY! Whats not to like?
Archived comment by: laura823
what is white corn?
Archived comment by: mousemat
why not olive oil? (what oil would you recommend, that might also have some nutritional value?)
Archived comment by: bstutzma
Excellent. I used a little extra lemon juice and some cilantro. I did use olive oil, though it was a light flavor one. Next time I will add a little more corn and maybe more black beans, but that is just personal preference. Awesome recipe
Archived comment by: tylerm
This is a keeper! I also used the light olive oil (I guess canola is the other healthy oil) and the teenage boy couldnt wait for dinner, had 2 bowls as soon as it was cooked. Looking forward to serving this pretty dish at potlucks
Archived comment by: buba
this was so good! ill definitely be making this for all my friends!
Archived comment by: itstelephonewires
I didn't have quinoa so I substituted 1 cup of couscous. This was a nice, a delicious but light meal. It would be good for a light lunch or as a side salad at a more substantial meal. I used olive oil (although the recipe said not to) and I found that it tasted fine, it wasn't too heavy.
Archived comment by: veganosaurus
This recipe is so good I can hardly stand it! Its so light and refreshing-perfect for warm weather!
Archived comment by: guitarista
This salad is to die for. I eliminated the seeds and juice from the tomatoes so it would not be overly wet. I didn't use a green pepper but a red pepper. I added 3 scallions and I used 2 cloves of garlic in the dressing. I used a garlic press rather than mincing. I served it last night for a pre 4th of July meal. It went over like a bang. Quinoa is one of the grains my sis can eat and it was my first attempt at creating a quinoi salad. Fantastic! I will make it again.
Archived comment by: huf100
This recipe is sooooooooo good. I used basil from my garden instead of parsley or cilantro. I also think that this dish tastes better the second day. On the third day we put what was left in a whole wheat wrap with romaine lettuce and avacado... it was good!
Archived comment by: k-Lea
very good! i made it with the balsamic and no green pepper. I think it would be good with some nuts added too, like pecans or almonds. delish.
Archived comment by: baypuppy
This salad is easy and delicious!
Archived comment by: smmondok
Delish, How many servings was it? -I ate the whole thing...I added more garlic too.
Archived comment by: patrynia
Pine nuts. The missing ingredient. Tasty!
Archived comment by: carnivalofbunnies
I tried this recipe this weekend and it was wonderful. To make it go a little farther, I cooked 1 cup of quinoa instead of 1/2. I also used olive oil and had no problem with it being too heavy.
Archived comment by: nikib5
can someone please tell me what the ratio of quinoa to water is when cooking it? is it 1:1 or do you use more water than quinoa? this recipe looks great and i can't wait to try it!
Archived comment by: toxic_bebop
Toast the grain in a dry skillet for five minutes before cooking to give it a delicious roasted flavor. To cook, use two parts liquid to one part quinoa. Combine the liquid and toasted quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes.
Archived comment by: veganveggiegirl
i used regular and red quinoa, chick peas and black beans, orange and yellow peppers, shallots, lots of corn, extra-virgin olive oil, balsamic vinegar and lemon juice, plus the garlic, scallions, etc... and i added CUMIN, my favorite spice! so easy, and so delicious!
Archived comment by: signelicious
im eating this right now! i cooked the quinoa with a 1/2 cup of red onion and used frozen corn. i also added a tbsp of hot salsa in the cold ingredients, and used some cayenne pepper cause i love giving my food a little extra kick. and for the dressing, i used roasted peanut oil and apple cider vinegarette. INCREDIBLE!
Archived comment by: secondbase
