Supper Sunday: Quinoa and Black Bean Salad
I thought I would continue the trend from last Sunday and show you another salad. This salad is a summer staple in my house, and there is usually a batch of it kicking around in the fridge at all times for lunches or to serve with dinner.
It’s super simple to make and doesn’t have anything in it that spoils quickly so it lasts for quite a while in the fridge!
Quinoa and Black Bean Salad
1 1/2 cups dry Quinoa
1 can of black beans (rinsed)
1 1/2 tbsp red wine vinegar
1 1/2 cups cooked corn kernels
3/4 cup chopped bell pepper (about one large pepper)
1/4 cup chopped cilantro (although I didn’t use it in this batch)
5 tbsp fresh lime juice
1 tsp salt
2 tbsp chili sauce (sririacha sauce)
3 tsp ground cumin
1/3 cup olive oil
Cook the quinoa according to the instructions on the package, cool in the fridge.
Mix black beans and red wine vinegar together and let it sit while you make the dressing. Make the dressing by mixing all the dressing ingredients together in a bowl.
Mix the cooled quinoa, black beans, corn, peppers, cilantro and dressing all together. Bam- you have a lovely summer salad.
This is SO easy and I’ve had a lot of requests for this recipe before- as I said it is quite a household staple! And to top it off it’s very healthy too!
Hope you are all having a wonderful Sunday!!