Quinoa and Black Bean Salad

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From the FIXATE Cookbook

Serves: 12 (1 cup each)

Container Equivalents: 1 green, 1 Yellow, 1 ½ tsp oil

 

½ cup fresh lime juice

1 Tbsp. ground cumin

1 Tbsp. sea salt

½ cup olive oil

2 cans (15 oz. each) black beans, drained and rinsed

4 ½ tsp. red wine vinegar

Ground pepper to taste

4 cups water

2 cups dry quinoa

1 medium red bell pepper, finely chopped

1 medium orange bell pepper, finely chopped

1 medium yellow bell pepper, finely chopped

1 -10 oz. bag frozen corn, thawed

1 bunch fresh cilantro, finely chopped

 

1. Combine lime juice, cumin, and salt in a medium bowl, whisk to blend
2. Slowly add oil, while whisking constantly. Set aside.
3. Combine beans, vinegar, and pepper in a medium bowl; mix well. Set aside
4. Bring water to a boil in a medium sauce pan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook covered for 10-12 minutes or until all water has been absorbed. Remove from heat. Cool for 15-30 minutes. Set aside.
6. Placed cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing. Toss gently to blend.

 

 

Nutritional Information (per serving): Calories: 261, Total fat: 8g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 578mg, Carbohydrates: 38g, Fiber: 8g, Sugars: 2g, Protein: 10g

 

Comments: This is a lot. We had it for dinner and multiple lunches. Next time, I will cut the recipe in half.