Week One Approved
Black Bean, Corn and Quinoa Salad
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Serves: 6
one salad many ways
This recipe is tangy, filling and tastes great over a bed of lettuce or spinach or for dinner with some sliced chicken or grilled fish on top and sliced avocado.
*Recipe provided by Carolyn B (www.thecommonplate.com)
Ingredients
- 1 cup uncooked quinoa (remove during week 1)
- 1 can no salt added canned corn, drained and rinsed
- 1 can low sodium black beans, drained and rinsed
- 1 red pepper, chopped
- 1 Tbsp red wine vinegar
- 1/2 cup chopped fresh cilantro
- 1/3 cup olive oil
- juice of one lime
- 1 1/2 tsp cumin
- 1/2-1 tsp salt
- fresh ground pepper
Directions
Prepare quinoa as directed on package (water should be twice as much as dry quinoa -- bring water and quinoa to a boil and then simmer covered for 10-15 minutes)
Let quinoa cool a bit
In small bowl, whisk together olive oil, lime juice, cumin, salt and pepper
In large bowl, add corn, black beans and red pepper and mix with 1 Tbsp red wine vinegar
When quinoa is cooled, add it to the corn mixture
Toss with olive oil mixture
Add cilantro
Chill