Black Bean, Red Pepper, Corn, And Quinoa Salad Recipe
Servings: 4
Ingredients
- 5 Tbsp. extra virgin olive oil
- 1/2 c. quinoa rinsed in cool water and liquid removed
- 1 c. nonfat chicken broth or possibly vegetable broth
- 1/4 tsp grnd cumin
- 1/4 tsp salt
- 2 Tbsp. lime juice
- 1/8 tsp grnd black pepper
- 1 c. cooked or possibly canned black beans liquid removed
- 1 c. whole-kernel corn
- 1 lrg ripe tomato peeled, seeded, and diced (about 1 c.)
- 1 sm sweet red pepper seeded and minced (about 1/2 c.)
- 2 x green onions finely minced (about 1/4 c.)
- 3 Tbsp. cilantro leaves, whole minced
- 2 Tbsp. fresh parsley sprigs minced
- 2 c. mixed salad greens
Directions
- Serves: 4
- 1. In 1-qt saucepan, heat 1 Tbsp. oil over medium heat. Add in quinoa and stir till toasted and aromatic-about 5 min. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer till liquid is absorbed-about 15 min. Remove from heat and let stand 5 min; with fork, fluff quinoa and set aside at room temperature to cold.
- 2. In medium-size bowl, whisk together remaining 4 Tbsp. oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, minced parsley, and cooked quinoa.
- 3. To serve, divide greens among 4 salad plates. Spoon quinoa mix onto greens. Serve at room temperature or possibly chill till 30 min before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 938 | |
| Calories from Fat 646 | 69% |
| Total Fat 72.19g | 90% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1310mg | 55% |
| Potassium 1133mg | 32% |
| Total Carbs 57.07g | 15% |
| Dietary Fiber 10.4g | 35% |
| Sugars 11.24g | 7% |
| Protein 17.17g | 27% |
