Mexican Quinoa Bean Salad Recipe

Name: Mexican Quinoa Bean Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Black Beans (1 cup Black beans cooked/canned); ½ cup Quinoa (1/2 cup Quinoa); ½ cup Yellow Onion (1/2 cup Onion finely chopped); ½ cup Red Bell Pepper (1/2 cup Red Bell pepper (Capsicum) finely chopped); ¼ cup Green Bell Pepper (1/4 cup Green Bell Pepper (Capsicum) finely chopped); 1 piece Tomato (1 Tomato seeded and finely chopped); ½ cup Cilantro (1/2 cup Coriander (Dhania) Leaves roughly chopped); 10 pieces Pickled Jalapeno (10 Pickled Jalapenos pickled, chopped); 1 cup Corn (1 cup Sweet corn steamed); 1 cup Iceberg Lettuce (1 cup Iceberg lettuce); 1 ½ pieces Avocado (1 Avocado + 1/2 Avocado mashed (optional)) — optional; 3 tbsp Red Wine Vinaigrette Apple Cider Vinegar (3 tablespoons Red Wine Vinaigrette apple cider vinegar); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 tsp Parsley (1 teaspoon Parsley leaves); ½ tsp Dried Oregano (1/2 teaspoon Dried oregano); ¼ cup Extra Virgin Olive Oil (1/4 cup Extra Virgin Olive Oil); 1 clove Garlic (1 clove Garlic minced); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 2 tbsp Honey Maple Syrup (2 tablespoons Honey maple syrup); 1 pinch Table Salt (1 pinch Salt)

Mexican Quinoa Bean Salad Recipe - Salad Recipes (Mediterranean)

35 minMediterranean

Servings4

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Black Beans1 cup · 1 cup Black beans cooked/canned
Quinoa½ cup · 1/2 cup Quinoa
Yellow Onion½ cup · 1/2 cup Onion finely chopped
Red Bell Pepper½ cup · 1/2 cup Red Bell pepper (Capsicum) finely chopped
Green Bell Pepper¼ cup · 1/4 cup Green Bell Pepper (Capsicum) finely chopped
Tomato1 piece · 1 Tomato seeded and finely chopped
Cilantro½ cup · 1/2 cup Coriander (Dhania) Leaves roughly chopped
Pickled Jalapeno10 pieces · 10 Pickled Jalapenos pickled, chopped
Corn1 cup · 1 cup Sweet corn steamed
Iceberg Lettuce1 cup · 1 cup Iceberg lettuce
Avocado1 ½ pieces · 1 Avocado + 1/2 Avocado mashed (optional) · optional
Red Wine Vinaigrette Apple Cider Vinegar3 tbsp · 3 tablespoons Red Wine Vinaigrette apple cider vinegar
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Parsley1 tsp · 1 teaspoon Parsley leaves
Dried Oregano½ tsp · 1/2 teaspoon Dried oregano
Extra Virgin Olive Oil¼ cup · 1/4 cup Extra Virgin Olive Oil
Garlic1 clove · 1 clove Garlic minced
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Honey Maple Syrup2 tbsp · 2 tablespoons Honey maple syrup
Table Salt1 pinch · 1 pinch Salt

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Steps

1To prepare Mexican Quinoa Bean Salad Recipe, get ready with all the ingredients for healthy salad and cook quinoa first. Bring quinoa to a boil with 1 cup of water in a Saucepan, simmer, and cook covered until cooked and all the water is absorbed.
2Fluff it up with a fork and let it cool completely.
3Prepare all the ingredients by chopping all the vegetables and gather all the ingredients.10
4Now add all the ingredients for the salad, except avocado into a mix bowl and refrigerate for an hour.
5Now add all the ingredients for the dressing in a small Mixing bowl and whisk it until everything is combined and emulsified.
6Dice the avocado and add this into the salad along with the dressing just before serving.
7Serve Mexican quinoa bean salad Recipe with Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) and wine to make a filling dinner.