Name: Quinoa and Black Bean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 1 1/2 c. Water; 1 c. Quinoa, (rinsed under cold water); 1- 15(ounce) can Black Beans, rinsed; 2 dz. Golden Burst Grape Tomatoes, (cut in half); 1/4 c. Scallions, (chopped); 1 tbsp. Fresh Cilantro, (chopped); 1 clove Garlic, (minced); 1/4 c. Ginger Rice Vinegar; 1/2 c. Tahitian Lime Olive Oil; 1/2 tsp. Kosher Salt; 1/4 tsp. Fresh Ground Black Pepper

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Quinoa tossed with black beans and golden sunburst tomatoes in a lime and ginger vinaigrette dressing makes a refreshingly tasty light salad.

As I mentioned in my previous post, I am a contestant for a recipe contest hosted by eRecipeCards and O Olive Oil. I was given O Tahitian Lime Olive Oil and O Ginger Rice Vinegar to create something fabulous and boy did I…if I don’t say so myself!

When I tasted the combination of the oil and vinegar together, I knew I had to make a salad using these products so that the fresh citrusy flavor of the lime would shine through. I also wanted to use my new found love for quinoa.

If you remember a while back, I had made it as a hot side dish and it didn’t go over very well with the family. Then, I made that Mediterranean Quinoa Salad and they loved it.

I loved the all-around freshness of this Quinoa & Black Bean Salad with the sweet flavor of the golden tomatoes, the nuttiness of the quinoa, the zesty flavor of the cilantro and the citrus and fragrant flavors of the fresh crushed lime in the olive oil and the ginger rice vinegar.

Not to mention it was healthy and filling! My family ate this as a side dish with grilled chicken for dinner, then ate it for lunch the next day on it’s own. I hope you like it as much as we did!

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Quinoa and Black Bean Salad

Quinoa tossed with black beans and golden sunburst tomatoes in a lime and ginger vinaigrette dressing makes a refreshingly tasty light salad.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Resting Time: 1 hour

Total Time: 1 hour 30 minutes

Course: Salads

Cuisine: Mexican

Keyword: quinoa, quinoa salad

Servings:

Author: Carrie's Experimental Kitchen

Ingredients

For the Salad

1 1/2 c. Water
1 c. Quinoa, rinsed under cold water
1- 15(ounce) can Black Beans, rinsed
2 dz. Golden Burst Grape Tomatoes, cut in half
1/4 c. Scallions, chopped

For the Vinaigrette

1 tbsp. Fresh Cilantro, chopped
1 clove Garlic, minced
1/4 c. Ginger Rice Vinegar
1/2 c. Tahitian Lime Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Instructions

For the Salad

Add water to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool.
Add to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour. Serves 8 (1/2 cup).