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Black Bean and Quinoa Salad with Lime Dressing (Lexi Van de Walle) |
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Prep for Black Bean and Quinoa Salad (Lexi Van de Walle) |
The dense and meaty beans and fluffy quinoa soak up the tongue stimulating flavors of the jalapeno, lime, cumin, coriander and cayenne for a vegan main dish or snappy side.
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Vegetables and Cilantro for Black Bean and Quinoa Salad (Lexi Van de Walle) |
RECIPE
1 pound dry black beans, soaked overnight (or 5 cups of canned black beans, rinsed)
1 cup quinoa, rinsed and drained
1 red onion, chopped finely
2 jalapeno peppers, minced
1 red or green pepper, chopped finely
4 tablespoons of fresh cilantro, minced
2 ears of fresh, cooked corn (kernels removed) or 12 oz. bag of frozen corn
2 medium tomatoes (add if in-season and delicious), diced
1/3 cup olive oil
6 table spoons of lime juice (1-2 limes)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1/2 teaspoon cayenne
1 clove of garlic, minced
salt to taste
Cook:
If using dried beans, soak over night and be sure to change the water several times to remove any dirt. In a large, heavy pot, generously cover cleaned and soaked beans with water and bring to a boil. Cook for about one hour, adding water as needed, until beans are soft. Strain, rinse and set aside to cool. If using canned, rinse beans in a colander and set aside.
For the quinoa, it's important to rinse this ancient grain to remove a bitter tasting coating in at least four changes of water or until the water becomes clear. Bring 2 quarts of water to a boil and cook the quinoa for 12-15 minutes, until tender but not mushy. Strain in a fine mesh strainer, rinse in cold water and strain again. Set aside to cool.
Chop:
While the beans and quinoa are cooking, prepare the red onion, jalapeno, red pepper and cilantro. If using fresh corn, removed kernels from the cob; thaw, if using frozen. Dice tomatoes. Set aside.
Dressing:
To prepare the dressing, combine olive oil and lime juice with the spices and minced garlic.
Several hours before serving, combine cooked beans and quinoa with chopped vegetables in a large bowl. Add dressing and gently toss. Refrigerator until ready to serve.
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Provisions & Ingredients Package for Dried Black Beans (Lexi Van de Walle) |
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