Quinoa and Black Bean Salad

 Recipe found in FIXATE 

You'll need...

  • 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 
  • 4½ 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 
  • 1 (10-oz.) bag frozen corn, thawed 
  • 1 bunch fresh cilantro, finely chopped
All you have to do is...
  • 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. 

This salad is delicious when eaten immediately. It holds well, refrigerated, and can be eaten for 2 to 3 days.

Serves 12
21 Day Fix containers: 1 green, 2 yellow, 1 1/2 tsp

No comments :

Post a Comment

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.