Black Bean and Quinoa Salad


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

Adapted from A Formula for Bean and Grain Salads — Three Many Cooks

Advertisements