Black beans and rice have been a staple of many developing countries for generations. Recently, these have gained renewed popularity as Americanized Mexican restaurants have popped up in the United States and throughout the world. Black beans and rice are now fancied up in burritos, chimichangas, and savory salads that are more than a little tempting. Save yourself the additional cost and unhealthy additives by making your own at home. Substitute quinoa for rice and you make your salad a superfood, packed with protein, good fats, and energy boosting complex carbohydrates without all the extra calories.
- •1 tablespoon olive oil
- •2 tablespoons seed oil (chia, flax, hemp, or grapeseed)
- •2 tablespoons balsamic vinegar
- •1/2 teaspoon chili powder
- •1/4 teaspoon salt
- •1/4 teaspoon ground black pepper
- •1/4 cup quinoa, washed and rinsed
- •Water, according to quinoa package
- •1 can black beans, rinsed (buy organic BPA free if possible)
- •2 green onions, minced
- •1 large tomato, chopped
- •1 large celery stalk, chopped
- •1 small avocado, cubed
- •1/4 cup cilantro, finely chopped
- •1/4 cup frozen corn
- In a small pot of water, cook the quinoa according to package instructions.
- While quinoa is cooking, stir together black beans, onions, tomatoes, celery, green peppers, avocado, and cilantro in a large bowl. Set aside.
- In a small bowl, stir together the oils, vinegar, chili powder, salt, and pepper. Set aside.
- Remove cooked quinoa from heat and stir in corn. Let sit, covered, for 5 minutes. Remove lid and allow quinoa to cool.
- Add quinoa and dressing to salad and toss well.
- Refrigerate before serving.
Diet type: Vegan
Number of servings (yield): 3
Culinary tradition: Mexican
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