QUINOA & BLACK BEAN COLD SALAD

I love the flavors of this salad. It’s no secret that I adore red wine vinegar. That paired with the lime, the cilantro, the onions, and finally the texture of the Quinoa, just gives this that “what is that flavor” feeling on your tongue. You can’t help but continuing to go back for more and more. It’s really that good.

It definitely has that south of the border appeal and would be great for a fiesta or any Mexican themed meal. We ate this with some taco burgers and it was sensational! This makes a lot but it stays in the refrigerator for a long time so you can enjoy the leftovers!

Quinoa & Black Bean Salad Recipe

1 ¼ cup quinoa
1 can (15 oz) can black beans, rinsed and drained
2 tablespoons red wine vinegar
1 can of corn
1 red pepper, chopped
4 green onions, chopped
1 teaspoon garlic, minced
¼ teaspoon cayenne pepper
¼ cup cilantro
¼ cup lime juice
½ teaspoon salt
1 ¼ teaspoon cumin
3 tablespoons olive oil

½ tablespoon splenda or sugar

Salt and pepper to taste

Rinse quinoa under cold water thoroughly.
Put quinoa in a pot with 2 cups water.
Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
Fluff quinoa and transfer to a large bowl and allow to cool.
In a small bowl, toss beans with vinegar and salt and pepper.
Add beans, corn, red pepper, green onions, garlic, cayenne and cilantro to the quinoa. Toss well.
In a small bowl, whisk lime juice, cumin, splenda and oil.
Drizzle over salad and toss well with salt and pepper.