FOR THE DRESSING:
- 5 Tablespoons Fresh Lime Juice
- 1 teaspoon Salt
- 1 whole Garlic Clove, Finely Mined
- ¼ cups Finely Chopped Fresh Cilantro
- 1 teaspoon Ground Cumin, Or To Taste
- ⅓ cups Olive Oil
- ½ teaspoons Freshly Ground Pepper, to taste
FOR THE SALAD:
- 1-½ cup Red Quinoa (found it at trader joes)
- 1 Tablespoon Table Salt, Add When Boiling Quinoa
- 1 can (14 Oz. Can) Black Beans, Drained, Rinsed
- 1 can Corn Kernels drained
- 1 cup Finely Chopped Colored Sweet Bell Peppers
- 1 whole Jalapeño Chilies, Seeded And Minced (i used two)
- ¼ cups Finely Chopped Fresh Cilantro
- ¼ cups Finely Chopped Green Onions
Preparation Instructions
For the dressing:In a small bowl whisk together lime juice, salt, minced garlic, chopped cilantro, and cumin and add oil in a stream, whisking. Add pepper to taste. Set aside.
For the salad:
cook quinoa according to package directions. cool.
Combine in a large mixing bowl the beans, corn, remaining vegetables, herbs, and cooled quinoa. Toss gently with the dressing. Can be prepared a day ahead for flavors to combine. Serve at room temperature.
http://thepioneerwoman.com/tasty-kitchen/recipes/salads/red-quinoa-and-black-bean-salad/
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