January 24, 2012

Black Bean Quinoa Salad

This lovely dish was inspired a salad that is served regularly at the coffee house at my university. I've been meaning to try and recreate it because I love it so much, and I finally got around to it!

2 cups dry quinoa, cooked & cooled
1 can black beans
1 can corn
2 jalapenos (seeded)
1/2 bell pepper (any color, I used orange)
1/4 cup cilantro
1/4 cup red wine vinegar (or more to taste)
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt

In a food processor, chop the jalapenos, bell pepper, & cilantro into tiny bits.
Add this and all the other ingredients to the quinoa and mix mix mix.

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