Black Bean Quinoa Salad
2 cups cooked quinoa (boil 2 C broth or water and 1 C dry quinoa, reduce heat to low, simmer 15 min or until liquid is absorbed)- cool to room temperature
1 can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced or 2-3 roma tomatoes diced (I use both)
4 green onions, diced OR ¼ cup diced purple onion
4 green onions, diced OR ¼ cup diced purple onion
Frozen sweet corn (take a handful and run it under hot water to thaw)
1/2 cup chopped fresh cilantro
3 tablespoon red wine vinegar
1-2 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
½ packet of Italian dressing mix (dry seasoning, not the prepared dressing)
3 tablespoon red wine vinegar
1-2 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
½ packet of Italian dressing mix (dry seasoning, not the prepared dressing)
1 ripe but not squishy avocado, diced
Salt and pepper to taste and chili powder for desired spice
Put everything in a large bowl after quinoa is cooled, in the order listed; avocado is added last so it doesn’t make things mushy. Stir and put in the fridge for 30 min to bring out the flavors!
April tells me she now uses only about a teaspoon of olive oil. And whatever she has to use. The quinoa can be cooked in the broth or just water.
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