Black Bean Quinoa Salad

Black Bean Quinoa Salad
Black Bean Quinoa Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces dried black beans, picked over and rinsed

  • Salt

  • 1

    cup quinoa, rinsed

  • 3

    tablespoons sherry vinegar

  • 1

    tablespoon soy sauce

  • 1

    tablespoon fresh lime juice

  • 1

    chipotle in adobo, minced

  • 1/4

    cup plus 2 tablespoons extra-virgin olive oil

  • 6

    scallions, white and light green parts only, thinly sliced

  • 1

    small red onion, finely diced

  • 1

    yellow bell pepper, finely diced

  • 1/4

    cup chopped cilantro

Directions

In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour. Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool. Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve. Make Ahead: The black bean–and–quinoa salad can be refrigerated overnight.

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