Black Bean and Quinoa Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups quinoa | Uncooked |
| 2 cups canned low sodium black beans | Rinsed |
| 2 tablespoons red-wine vinegar | |
| 1 cup frozen corn | Thawed |
| ¾ cup bell pepper | Washed, trimmed and finely chopped |
| 1 teaspoon paprika | |
| ¼ cup lime juice | |
| 1 teaspoon salt | |
| 1 teaspoon ground cumin, or to taste | |
| ¼ cup olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook quinoa according to manufactures instructions. | |
| 2 | While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. | |
| 3 | Transfer quinoa to a large bowl and cool. | |
| 4 | Add beans, corn, bell pepper and paprika and toss well. | |
| 5 | Make dressing in a small bowl by whisking together lime juice, salt and cumin and add oil in a stream, whisking. | |
| 6 | Drizzle dressing over salad and toss well with salt and pepper to taste. Chill. |
Posted in Side Dish, Starch Side Recipes
