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Black Bean, Red Pepper, Corn, and Quinoa Salad
4 Servings
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Black Bean, Red Pepper, Corn, and Quinoa Salad Ingredients
5 tb
Olive oil
1 c Whole-kernel
corn
1/2 c Quinoa; rinsed in cold water
1 lg Ripe
tomato
; peeled, seeded,
1 c
Chicken
or vegetable broth
1 sm Sweet
red pepper
; seeded and
1/4 ts Ground
cumin
2 Green
onion
s; finely
1/4 ts
Salt
3 tb Chopped
cilantro
leaves
2 tb
Lime juice
2 tb Chopped fresh
parsley
leaves
1/8 ts Ground black
pepper
2 c Mixed salad
greens
1 c Cooked or canned black
Instructions for Black Bean, Red Pepper, Corn, and Quinoa Salad
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman
on Apr 12, 1998
Main Ingredient:
Pepper
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chicken
Cilantro
Corn
Cumin
Greens
Lime Juice
Olive Oil
Onion
Parsley
Salt
Tomato
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