Quinoa and Black Bean Salad

 

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

Recipe found in Autumn Calabrese's FIXATE - available now!