Featured Ingredient:
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Quinoa Salad with Corn and Black Beans
Jean from Smith & Truslow
6
10 minutes
10 minutes
Southwestern
Salad
Perfect served warm in winter or chilled in summer! Fluffy quinoa is tossed with black beans, sweet corn, roasted red peppers and red onion, then dressed in a bright lemon vinaigrette with our organic cumin and black pepper. It makes a great make-ahead side, potluck dish or light lunch. Naturally gluten-free and plant-based.
Ingredients
- 1½ cups dry quinoa
- ¼ cup diced red onion
- 2 cups black beans (one 15-oz can, rinsed and drained)
- 1 cup sweet corn
- 1 cup roasted red peppers
Dressing
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 1 Tablespoon organic ground cumin
- ¼ cup fresh chopped parsley
- 1½ teaspoons fine sea salt
- ½ teaspoon organic ground black pepper
Directions
- Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
- Strain and rinse through a fine sieve.
- Bring quinoa to a boil in 3 cups of water.
- Turn off heat and let rest for 15 minutes.
- Strain.
- Add red onion, black beans, corn and red peppers to quinoa.
- Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
- Chill and serve!
