Black Bean, Lime Quinoa Salad

June 27, 2011

I have some beautiful, bright vegetables for your Monday.

And a wonderful recipe to share!

Black Bean, Lime Quinoa Salad
Adapted from Eat Live Run

Salad:
1/2 red onion, minced
1 large red bell pepper, diced
1 cup roasted corn
1 cup uncooked whole wheat quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced
1 jalapeno, seeded and diced
2 (15-oz cans) black beans, drained and rinsed

Dressing:
juice of 3 limes

2 teaspoon cumin

1/4 teaspoon sea salt
3 Tablespoon extra virgin olive oil

Directions:

1. Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy.

2. Remove from stove and let cool while you prepare the rest of the salad.

3. Place black beans, red onion, cilantro, bell pepper, avocado, jalapeno and roasted corn in a large bowl. Toss to combine.

4. In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve. Salad will keep in sealed tupperware containers for up to five days in the fridge. Serves 8 at about 1 1/2 cups per serving.