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Quinoa and Black Bean Salad

AmyAmy Sawyer
servings:Serves 6
total time:
20 min


  • 1 1/2 cups quinoa
  • 1 can black beans, drained & rinsed
  • 1 1/2T red wine vinegar
  • salt and pepper
  • 1 1/2 cups cooked corn or pomegranate seeds
  • 3/4 cup bell pepper, chopped
  • 2 pickled jalepenos, minced
  • 1/4 cup cilantro, chopped
  • 5T lime juice
  • 1 tsp salt
  • 1 1/4 tsp cumin
  • 1/3 cup olive oil


  • 1

    Wash quinoa in 5 changes of cold water. Drain. Cook in 3 cups boiling salted water for 10 minutes. Drain.

  • 2

    Toss beans and vinegar with salt & pepper in large bowl. Add quinoa and next 4 ingredients and toss.

  • 3

    Whisk last 4 ingredients together, pour on salad and toss well.

  • 4

    Serve room temperature. Can be made 1 day ahead and refrigerated; bring to room temp before serving.


Would be nice at the holidays--the green (cilantro) and red (pomegranate seeds) are pretty and festive.



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