I have a great salad to share with you today! It's full of delicious southwestern flavors and so healthy with the black beans, quinoa and sweet bell pepper. Some minced chipotle pepper in adobo, chopped cilantro and lime juice in the dressing give it a zesty but not overpowering taste.
As an added bonus, it can be prepared a day ahead and brought to your football tailgate or potluck party. It even tasted great two days later.
I served it with grilled beef tenderloin but it would be perfect with so many things! It could even be a light meal on its own.
Slowly, our fall colors are starting to arrive - much later this year than the past two years. With all the rain we've had, mushroom are popping up all over! These are just two currently growing in our yard. I think the one on the left is a Shaggy Mane mushroom and the one on the right is a Puffball mushroom. The Puffball is about the size of a softball now but could grow to be the size of a soccer ball! We had our two oldest grandsons overnight this past weekend for the first time since I broke my wrist. Happy times!
Southwest Bean and Quinoa Salad
Serves 6-8
2 12-oz cans organic black beans, drained and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar (or try my favorite, Champagne vinegar)
1 tablespoon low sodium soy sauce
1 tablespoon fresh lime juice
1 chipotle pepper in adobo, chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover and simmer over low heat about 15 minutes or until water is absorbed. Turn the cooked quinoa out onto a large plate or small sheet pan. Spread out to cool.
In a large bowl, whisk the vinegar, soy sauce, lime juice and chopped chipotle pepper. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, yellow pepper and cilantro. Season with salt and pepper, toss to combine and serve.
Do ahead: May be made the day before. Still tastes great after two days refrigerated!
2 12-oz cans organic black beans, drained and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar (or try my favorite, Champagne vinegar)
1 tablespoon low sodium soy sauce
1 tablespoon fresh lime juice
1 chipotle pepper in adobo, chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover and simmer over low heat about 15 minutes or until water is absorbed. Turn the cooked quinoa out onto a large plate or small sheet pan. Spread out to cool.
In a large bowl, whisk the vinegar, soy sauce, lime juice and chopped chipotle pepper. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, yellow pepper and cilantro. Season with salt and pepper, toss to combine and serve.
Do ahead: May be made the day before. Still tastes great after two days refrigerated!
Adapted from Food and Wine
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