As you may know from previous posts, there seems to be a black bean shortage in Australia. Boy, are those Aussies missing out on my favorite protein-packed legume. Now that I’m home, you can imagine my excitement as I swiped cans of black beans into my cart at the supermarket. It probably looked like I was preparing for a winter storm, or a fiesta for one thousand hungry guests. Instead, I planned on making a Black Bean Quinoa Salad.
It is nice to see some color from onions, pepper, cilantro and corn (even if it is canned) at this time of year. I added more salt than the recipe calls for, seeing as I didn’t believe a quarter teaspoon would be enough for the massive amount of salad the recipe makes. By massive, I mean I had to use the biggest bowl in my kitchen which barely fits in the refrigerator. Nonetheless, the salad tastes great as leftovers, as the dressing keeps the salad moist and delicious. And an added benefit is that this salad is supremely healthy, filled with beans and veggies, as well as the super-food quinoa.
Black Bean Quinoa Salad
Adapted from Eat, Live, Run
2 15 oz. cans black beans, drained and rinsed
1/2 red onion, chopped
1 large red bell pepper, diced
1 can corn
1 cup uncooked quinoa
1 large avocado, diced
1 small bunch cilantro, chopped
Juice of 3 limes
2 tsp cumin
3 tbs extra virgin olive oil
sea salt, to taste
Cook quinoa according to package (typically 1 cup uncooked quinoa to 2 cups water, bring water and quinoa to a boil then simmer for 15 minutes). Let cool.
Mix black beans, onion, cilantro, pepper, avocado and corn in a really large bowl. Toss.
In small bowl, whisk together lime juice, cumin, extra virgin olive oil, and salt.
Add quinoa to salad. Pour dressing over and toss.