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Black Bean and Quinoa Salad

What you need: 

1/2 cup quinoa
1 cup white corn [u]Dressing[/u]:
3 to 4 tablespoons light vegetable oil, not heavy like olive oil
2 tablespoons lemon juice or balsamic vinegar
1 clove garlic, minced
cilantro or parsley, minced, to taste
salt, to taste
pepper, to taste 1 (15-ounce) can black beans, drained and rinsed
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped tomatoes
2 scallions, chopped

What you do: 

1. Soak quinoa in water for 5 minutes, then drain. Cook either in vegetable stock or water for 15 minutes.
2. During the last five minutes of cooking, put in the corn if using frozen. Drain and cool.
3. Dressing: Thoroughly mix together vegetable oil, lemon juice, garlic, parsley, salt, and pepper.
4. Mix the remaining ingredients in a bowl (black beans, celery, green bell peppers, tomatoes, and scallions) with the quinoa and corn.
5. 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....

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

I brought this salad to a bbq and everybody loved it! I used lime juice instead of lemon, cilantro, a diced jalapeño pepper, and couscous instead of quinoa. Very yummy.

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Really yummy and easy dish.  My omni husband (who doesn't get enough veggies v_v) really enjoyed it.  This is definitely going to become a go-to recipe for me.  ;)b

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This was very good.  I used lemon juice and vinegar as well as fresh cilantro and parsley according to the recipe options.

*I made too much, so a few days later I used this salad as a stuffing for roasted peppers.  It turned out SO well. Great cold and hot.

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This was great for keeping the kitchen cool during summer!  I used safflower oil and home cooked beans.  Next time I will probably make 3/4 cup of quinoa.

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Very good!  Light and healthy....just what I needed.
I doubled the recipe, left out the celery, used orange and yellow bell peppers, added a ton of garlic, a little cilantro (would have preferred basil I think), went the lemon juice route and only used about a tbs of oil.....could have used some heat, but was just fine without...delicious by itself, but amazing on top of baby spinach with a little citrus poppyseed dressing drizzled over....

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;)b  This was absolutely delicious.  I used red peppers instead of green and I did use E.V.O.O. for the dressing.  Very yummy.

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quinoa salad
fresh &  beautiful
inviting, appealling, & filling
i daydream about it
my happy place

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I made this for a potluck luncheon at my office today, and everyone loved it.  Some of my co-workers had heard of quinoa but didn't really know what it was, so it was a good conversation starter.  This is a light, flavorful dish and was a refreshing change from the standard pasta type dishes that everyone else brought. 

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I like it!!  ;)

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AMAZING...I love it scoped on a bed of tortilla chips.

That's how I've been eating mine! This was my first quinoa recipe...I am LOVING it! This stuff is so great and on blue corn chips it's even better. Thank you so much!

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