Queen Bean Salad

Name: Queen Bean Salad
Ingredients: 3 cups low-sodium vegetable broth; 1 cup dried quinoa, well rinsed; 4.75 cups black beans, drained and rinsed; 4.75 cups no-salt-added diced tomatoes, drained; 1 large orange bell pepper, seeded and chopped; 1 jalapeno pepper, seeded and minced; 1 tablespoon extra-virgin olive oil; .25 cups fresh squeezed lime juice; 1 tablespoon lime zest; .75 teaspoons ground cumin; .75 teaspoons ground coriander; .25 cups cilantro, minced; 5 scallions, minced; salt, to taste; black pepper, to taste

15 ingredients

6 steps

Ingredients

3 cups low-sodium vegetable broth
1 cup dried quinoa, well rinsed
4.75 cups black beans, drained and rinsed
4.75 cups no-salt-added diced tomatoes, drained
1 large orange bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
1 tablespoon extra-virgin olive oil
.25 cups fresh squeezed lime juice
1 tablespoon lime zest
.75 teaspoons ground cumin
.75 teaspoons ground coriander
.25 cups cilantro, minced
5 scallions, minced
salt, to taste
black pepper, to taste

Directions

1

Bring water and salt to a rolling boil in a large pot.
2

Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
3

Remove from heat and let stand 10 minutes, then fluff with fork and cool to room temperature.
4

In a large serving bowl, combine beans, tomatoes and peppers, then add quinoa and toss mixture together.
5

In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
6

Pour dressing over the salad, toss once more and chill 8-12 hours before serving.