|Southwestern Bean Salad with Quinoa|
I love this salad because it can be modified to your taste. I originally made this with green lentils but since my tasting partner has been espousing a ‘totally plant based diet’ otherwise known as a vegan diet, I added quinoa in place of the lentils. You can also add more cayenne pepper if you prefer a spicier dish.
Recipe after the jump
1 can (15 ounce) Black Beans, rinsed and drained
1 can (15 ounce) Cannelloni beans (white beans) rinsed and drained
1 ½ cups whole kernel corn
1 cup chopped red onions
1 cup chopped bell pepper
¼- ½ cup minced parsley or cilantro
1 cup quinoa
2 cups of water
1/2 cup vegetable oil
1/4 cup cider vinegar
1 Tbls Dijon mustard
1 ½ teas grd cumin
½ teas cayenne pepper
2-3 cloves garlic, minced
salt to taste
pepper to taste
Prepare quinoa by adding 2 cups of water and 1 cup of quinoa to a medium sauce pan. Bring to a boil, then cover and simmer for about 15-20 minutes. Fluff with a fork, and let cool.
In a bowl, mix first 7 ingredients. (Amounts and ingredients can vary) Add cooled quinoa.
In a jar or container (that you can shake or whisk together) make dressing with remaining ingredients.
Pour over vegetables, toss to coat.
Cover and chill for at least 4 hours.
Mix before serving.