Vegan Quinoa Black Bean Salad with a Mexican Flavor
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Delicious vegan black bean salad, classic mexican flavor combo of black beans, lime, cilantro and jalapeno. Quinoa black bean salad keeps well for a couple of days tightly covered in the fridge, and is an excellent take along meal. Serve warm or chilled.
Quinoa black bean salad is a great complete protein meal in a bowl. It goes well with tortilla chips & fresh salsa, or guacamole.
6 Servings. Total Prep & Cook Time: 35 Minutes, Nutrition Data Per Serving, 192g: 253 calories, 7g fat, 38g carbs, 254mg sodium, 9g fiber, 10g protein, low Saturated Fat & Cholesterol, good source Vit K, Folate, Magnesium, Manganese, Vit A, Vit C. Estimated glycemic load 17.
Ingredients:
3 cups cooked quinoa
2 - 3 cups ( or 2 cans) cooked black beans. If using canned beans, drain and rinse well
1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
2 garlic cloves, minced, OR 1 tsp garlic powder
1/2 cup chopped celery
1 carrot, peeled, halfed lengthwise, sliced thin diagonally
1 cup chopped fresh yellow or green beans
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1 tsp cumin powder
1 tsp coriander powder
1 medium ripe tomato
1 cup chopped cucumber
1/4 cup sliced olives
2 Tbsp chopped fresh cilantro or basil
1/4 cup chopped scallions
Dressing:
3 Tbsp freshly squeezed lime juice (juice of 1 lime)
2 Tbsp olive oil, 1/2 tsp salt, Fresh ground pepper
Directions:
1. The quinoa can be made ahead of time and refrigerated
2. Rinse quinoa and drain through a large fine mesh strainer
3. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
4. Bring to a full boil, cover tightly, turn down to low, and cook for 12 minutes
5. Remove from heat and allow to sit 5 minutes covered
6. Fluff quinoa gently with a fork and set aside to cool
7. If using canned beans, drain, rinse and set aside to drain
8. Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
9. Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
10. Add the cumin and coriander, cook and stir 2 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
13. Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
14. Serve quinoa salad warm, or cover and chill
Recipe Tips:
If you're cooking beans, make extra to freeze or refrigerate for the next black bean salad
recipe, maybe quinoa corn black bean salad, or plain old black bean salad.
Cook double the quinoa and use it the next day to make quinoa burgers, or enjoy breakfast quinoa.
Quinoa is a complete protein, gluten free, loaded with vitamins and minerals, with a nutty
flavor and texture similar to rice. Use as a rice substitute in popular recipes like spanish quinoa.
