Black bean Quinoa Salad

 

The past few weeks have been quite busy, and I have been feeling a bit more tired than usually.  So when we got back home from the Canada day festivities on Sunday, my husband took care of dinner, which was awesome (since he works and I am at home, it makes more sense for me to cook on a daily basis).  We had been dying to try this Epicurious recipe for a while now, and we were not disappointed.  It was really good.  Similar in taste to my Mexican rice recipe (here) but a bit spicier.  It will definitely be added to our recipe box. 

 

Black Bean Quinoa Salad

 

Ingredients 

 

1 1/2 cups quinoa

1 1/2 cups cooked black beans, rinsed if canned

1 1/2 tablespoons red-wine vinegar

1 1/2 cups cooked corn (cut from about 2 large ears)

3/4 cup finely chopped green bell pepper (we used red since we were out of green ones)

2 pickled jalapeño chilies, seeded and minced (we skipped them, but if you used them be sure to wear rubber gloves, I once had a deep burning sensation and swollen hands for 6 hours because I handled them with my bare hands)

1/4 cup finely chopped fresh cilantro

 

Dressing

 

5 tbsp. fresh lime juice

1 tsp. salt

1 1/4 tsp. ground cumin

1/3 cup olive oil

 

Method

 

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve (unless otherwise indicated on packaging)

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In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

 

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

            

To Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

 

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Thanks for reading!

Amélie