BLACK BEAN QUINOA SALAD RECIPES

BLACK BEAN, CORN, AND QUINOA SALAD RECIPE | ALLRECIPES

Black Bean, Corn, and Quinoa Salad Recipe | Allrecipes image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories Salad Grains Quinoa Salad Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, CarbohydrateContent 38.3 g, CholesterolContent 1.7 mg, FatContent 7.1 g, FiberContent 8.1 g, ProteinContent 9.8 g, SaturatedFatContent 0.8 g, SodiumContent 622.3 mg, SugarContent 2.3 g

QUINOA AND BLACK BEAN SALAD RECIPE: HOW TO MAKE IT

Quinoa and Black Bean Salad Recipe: How to Make It image

This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 cup vegetable broth
1 cup water
1 cup quinoa, rinsed
1 medium sweet orange pepper, chopped
1 small red onion, chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups cherry tomatoes, halved
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 medium ripe avocado, peeled and cubed
2 tablespoons minced fresh cilantro

Steps:

In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

Nutrition Facts : Calories 255 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 33g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 7g protein.

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