Wednesday, May 13, 2009


Gourmet's Black Bean Quinoa Salad is one of those recipes that I could eat and do eat practically every day. The original recipe calls for fresh cooked black beans, corn cut right from the cob, pickled jalapeƱos, and green bell peppers, but here's my version--GREEN PEPPERS NOT ALLOWED!
1 box ancient Ancient Harvest brand quinoa
1 can black beans, drained and rinsed
1-1/2 T. red wine vinegar
La Morena brand chipotle peppers, to taste (I use 2-3, diced plus juice)
1 can corn, drained and rinsed
a red or yellow pepper, chopped
5 T. fresh lime juice
1 t. salt
1/3 cup olive oil

Prepare quinoa according to one of the methods on the side of the box, or cook for 10 minutes in boiling water, drain, cover and steam for 10 minutes more.
Meanwhile mix black beans, red wine vinegar, chipotles and juice in a large serving bowl, add corn, peppers and cilantro.
Whisk ingredients in dressing together.
When quinoa is ready, add it to the serving bowl, pour the dressing on top, and stir until everything's mixed. Serve room temperature.

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