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Tish's Red Quinoa and Black Bean Salad (photo courtesy of Tish, 2017) |
Recently I made this salad, and my son John, who is a junior in college, had seconds with his dinner, and two extra helpings for snacks that evening. It's a really healthy and delicious favorite in my house. We like all of the fresh flavors mixed together. I think I originally got the recipe from the back of the bag of Bob's Red Mill Red Quinoa, and I improved it a bit by adding extra fresh lime juice, extra green onions, and a bit less salt than the original recipe calls for (by the way, I've found Market Basket is the best place to find this quinoa, it's much cheaper than at Shaw's and Hannaford's). I usually make a double batch, because we go through the left overs in no time. Hope you like it! Enjoy!
--Tish--
Tish's Red Quinoa and Black Bean Salad
Ingredients:
1 cup uncooked red quinoa
1 can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh cilantro, finely chopped
2 to 3 green onions, chopped
1 cup frozen corn
1 avocado, chopped
Dressing
Ingredients:
4 Tbsp fresh lime juice, or more to taste
1/4 to 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 garlic clove, minced
1/4 cup fresh cilantro
1/4 cup extra virgin olive oil
1/2 tsp. ground cumin
1 tsp. tabasco sauce (optional, but we love it!)
Method:
Cook quinoa according to package directions, and allow to cool. Chop and mix the rest of the salad ingredients, except add the avocado just before serving. Mix dressing separately, and add to salad. It's best to chill before serving.