This recipe is based on a salad my friend Faith makes. Her husband calls it "taco salad" because the cumin makes it taste like tacos. We call in "beanoa salad" because it has beans and quinoa in it. I also call it "clean out the fridge salad" because it's the kind of salad that you can put almost anything in. I think the official name would probably be "black bean quinoa salad" so that's what we're going with here.
I love this salad because it's quick and easy and delish. But most of all I love it because between the quinoa and the beans this salad is packed with protein and can easily stand on it's own two feet as a complete meal. It also works great as a side to whatever you might be grilling. And it makes a great leftover. Use it at breakfast the next morning on top of your scrambled eggs!
I love this salad because it's quick and easy and delish. But most of all I love it because between the quinoa and the beans this salad is packed with protein and can easily stand on it's own two feet as a complete meal. It also works great as a side to whatever you might be grilling. And it makes a great leftover. Use it at breakfast the next morning on top of your scrambled eggs!
Ingredients:
1 can of black beans, rinsed
1 cup of quinoa, cooked and cooled
1 cup of frozen corn kernels
1 cup of cherry tomatoes, halved
1 bell pepper chopped into small pieces
1/2 red onion diced
3 tablespoons of olive oil
3 tablespoons of red wine vinegar
1 table spoon of cumin
1 large handful of fresh cilantro chopped
Salt and pepper to taste
1/2 cup of crumbled feta cheese
1 avocado cut into small pieces
Put all ingredients except feta and avocado in a large bowl and toss well. Put in the refrigerator to chill for at least 1 hour. When you're ready to serve, add the avocado and feta and gently toss.
If you'd like to do a little extra work you can roast the frozen corn in a frying pan with some butter and salt and pepper, but this isn't really necessary.
Enjoy!