Quick Recipe for Quinoa Black Bean Salad
- By Market staff member extrodinaire Scott Davies
Here’s a one-dish meal that has nutrition and a great taste. It’s also a great salad to add to; for instance, add avocado and sliced Roma tomatoes for added color and flavor.
Experiment with different quantities than listed below, too. You can emphasize certain flavors as you desire. I like to add more garlic, for example, since I LOVE garlic. This recipe keeps well in the fridge, so feel free to make a large batch to last you up to a week.
I small to medium jar roasted red peppers, cut into small pieces 2 cups cooked black beans (I can)
2/3 cup cooked com (can use frozen com, microwaved) I /3 cup chopped cilantro
2-3 cloves garlic, minced or pressed 2 tablespoons extra-virgin olive oil 2 tablespoons lime juice
•Cayenne pepper to taste (I/4 teaspoon is usually enough)
Combine roasted red pepper, beans, com, and cilantro in medium-size mixing bowl; set aside. In a small bowl, mix garlic, oil, lime juice, and cayenne. Pour dressing over beans and vegetables and toss gently. Mix in desired amount of quinoa and continue to toss gently.