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Recipe Blog: Quinoa and Black Bean Salad

Tuesday, May 01, 2012

Quinoa and Black Bean Salad

2 cups quinoa
2 cans black beans, rinsed and drained
1 1/2 Tbsp. red wine vinegar
2 cans cooked corn (fresh, canned or frozen)
1 tsp. garlic, minced fine
1/4 tsp. chili powder
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

Put quinoa in a pot with 4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans and corn with vinegar and salt and pepper to taste.

Add beans, corn, garlic, chili powder and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well.

Makes 8 servings.

Nutritional Information (Per Serving)
Calories: 310
Total Fat: 4.8g
Cholesterol: 0.0mg
Sodium: 132.2mg
Total Carbs: 56.3g
Dietary Fiber: 9.7g
Protein: 13.1g

This recipe is delicious! I had it for dinner last night and am having leftovers for lunch today. I added hot sauce to mine to spice it up a bit.

When I made this, I did not add the salt. I don’t normally cook with salt so I have a tendency to forget it.
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