Friday, October 5, 2012

Southwestern Bean Salad with Quinoa

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  I originally made this with green lentils but since my tasting partner has been espousing a ‘totally plant based diet’ otherwise known as a vegan diet, I added quinoa in place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 
Southwestern Bean Salad with Quinoa

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.

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