This salad packs a protein punch along with good amounts of fibre and iron.
Plus, it looks beautiful on the table, with its mix of pale green cukes, purplish-red onion,
and black and white beans.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
Dressing:
- ¼ cup vegetable oil
- 2 tbsp lime juice
- 1 tbsp cider vinegar
- 1 clove garlic, minced
- 1 tsp chili powder
- 1 tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
Bean and Quinoa Salad:
- ⅓ cup quinoa, rinsed
- 1 can (540 mL) black beans, drained and rinsed
- 1 can (540 mL) navy beans, drained and rinsed
- 1 cup diced English cucumber
- ¼ cup diced red onion
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
PREPARATION
- DRESSING: In large bowl, whisk together oil, lime juice, vinegar, garlic, chili
powder, coriander, oregano, salt and pepper. Set aside. - BEAN AND QUINOA SALAD: In saucepan of boiling salted water, cook quinoa until
tender, about 12 minutes. Drain and rinse; drain well.
Add quinoa, black beans, navy beans, cucumber, onion, jalapeño pepper
and cilantro to dressing; toss to combine.
NUTRITIONAL INFORMATION, PER SERVING: about 415 cal, 17 g pro, 16 g total fat (1 g
sat. fat), 55 g carb, 11 g fibre, 0 mg chol, 984 mg sodium. % RDI: 9% calcium, 38%
iron, 3% vit A, 13% vit C, 59% folate.
