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 beansRinsed 
2 tablespoons red-wine vinegar 
1 cup frozen cornThawed
¾ cup bell pepperWashed, 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
1Cook quinoa according to manufactures instructions. 
2While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 
3Transfer quinoa to a large bowl and cool. 
4Add beans, corn, bell pepper and paprika and toss well. 
5Make dressing in a small bowl by whisking together lime juice, salt and cumin and add oil in a stream, whisking. 
6Drizzle dressing over salad and toss well with salt and pepper to taste. Chill. 

Jacqueline Larson M.S., R.D.N. and Associates