Black & White Bean Quinoa Salad

This salad packs not only a protein punch but also good amounts of fibre and iron.

Recipe type: Salad, Side

Serves: 4

Ingredients

Salad

• ⅓ cup (75 mL) quinoa
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1 can (19 oz/540 mL) navy beans, drained and rinsed
• 1 cup (250 mL) diced cucumbers
• ¼ cup (50 mL) diced red onion
• 1 jalapeno pepper, seeded and minced (I’ve never used it and find the dish spicy enough for me, but feel free to add it if you like things hot!)
• ¼ cup (50 mL) chopped fresh coriander (cilantro)

Dressing

• ¼ cup (50 mL) vegetable oil (I use cold pressed extra-virgin olive oil)
• 2 tbsp (25 mL) lime juice
• 1 tbsp (15 mL) cider vinegar
• 1 clove garlic, minced
• ½ tsp (2 mL) chili powder
• 1 tsp (5 mL) ground coriander
• ½ tsp (2 mL) dried oregano
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) pepper

Instructions

1. In saucepan of boiling salted ⅔ C water, cook quinoa until tender, about 12 minutes. Drain and rinse.
2. Dressing: In large bowl, whisk together oil, lime juice, vinegar, garlic, chili powder, coriander, oregano, salt and pepper.
3. Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper and coriander; toss to combine.

Notes

Source: Canadian Living magazine