Black bean/quinoa salad
Works as a salad or as a main dish. Great as leftovers.
Ingredients
- ¾ c quinoa
- 1 15 oz. can chicken/veggie broth OR 1 ½ c water
- 1 T olive oil
- Juice of 2 limes (~ 1 T)
- ½ t ground cumin
- ½ t ground coriander
- 5 cooked cobs fresh corn
- 1 15 oz. can black beans, drained
- 2 c diced tomatoes
- 1 c chopped jicama
- 1 c chopped cucumber
- salt and pepper to taste
Directions
- Step 1
Bring broth/water to boil in saucepan.
- Step 2
Add quinoa, cover and simmer until liquid is absorbed – 10-20 minutes.
- Step 3
Let cool for at least 15 minutes.
- Step 4
Steam corn for 5 minutes, let cool.
- Step 5
Cut corn kernels (should make ~1 c corn kernels)
- Step 6
In a small bowl, combine oil, lime juice, cumin, and coriander (the dressing). In a large bowl, stir together beans, tomatoes, corn, jicama, cucumbers, and cooked quinoa.
- Step 7
Pour dressing over mixture, mix thoroughly, refrigerate.
- Step 8
Serve as is or over lettuce.
- Step 9
Can garnish with lemon/lime wedges and add scallions, bell peppers, or chillies.
No recipe photo
Rating
Summary
- Prep. Time: 1 hr
- Cook. Time: 0 minutes
- Makes 8 servings
Categories
Reviews
Search
Sign up
Become a full fledged member of Sprued. It's quick, easy, and completely free. Once you sign up, you can:
-
Add new foods and recipes
-
Write recipe reviews
-
Track your contributions
or
Fine Print
This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.