Cook’s notes: This excellent recipe is adapted from the Pam Anderson formula for bean and grain salads.
2 cups cooked quinoa
15-oz. can canned black beans, rinsed and drained
1 cup canned corn, drained
1 cup diced tomato
1 cup diced red bell pepper
1/2 cup shredded mozzarella
4 thin-sliced scallions
1/4 cup fresh basil, thinly sliced
Dressing: 1/3 cup of your favorite vinaigrette: lemon vinaigrette
Following package instructions, cook the quinoa and place in a large bowl.
Add beans, veggies, cheese, and herbs to bowl.
When ready to serve, drizzle salad with your favorite vinaigrette and toss to coat.
Small batch version
- 1/2 cup cooked grains
- 1/2 cup beans
- 3/4 cup veggies
- 1/8 cup cheese
- 1 scallion
- 1 teaspoon dried herbs
- 4 teaspoons dressing