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Quinoa, Black Bean Salad


From Terri’s kitchen

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1 cup Quinoa prepared as to package, cooled (about 3 cups)
1 large red pepper, chopped
1 cup frozen super sweet corn
1 15 oz. can black beans, rinsed and drained
3 cloves crushed garlic
1/2 cup, snipped, cilantro (or a little more, pack it in there)
1/4 cup lime juice (I used the little plastic lime)
1/4 cup olive oil
1½ tsp. ground cumin
pepper and sea salt to taste
3 medium tomatoes, chopped - seeds, juice and all

Toss together all but the tomato. Chill.

When ready to serve, toss in the tomatoes. They gave some added moisture as well as all their fresh tomato goodness.

MIX UP YOUR FAVORITE FLAVORS! Try different seasonings, flavored oils, your favorite vegetables.

Terri’s notes:
~ This recipe began as a healthy salad experiment with all but the Quinoa!
Everything else was the same, except I only used a couple Tablespoons of both the Olive Oil and Lime Juice with the bean/veggie only mix.
~ Quinoa kicks this up to a whole new level of fill-you-up, great nutrition.
~ My friend Pam used chili-spiced beans, and basil instead of cilantro, added chopped chicken and served it hot.

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