Mexican Black Bean And Quinoa Salad Recipe

Name: Mexican Black Bean And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup TruRoots(R) Organic Sprouted Quinoa Trio; 1 cup water; 2 tablespoons olive oil; 1 lime; 1 tablespoon agave nectar or honey; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt more to taste; 1/8 teaspoon black pepper; 1 red bell pepper or yellow bell pepper, finely diced; 2 scallions minced; 1 can black beans 15oz. drained and rinsed; 1/4 cup fresh cilantro finely chopped, optional; 1/4 cup Cotija cheese crumbled, optional

Servings: persons

1/2 cup TruRoots(R) Organic Sprouted Quinoa Trio
1 cup water
2 tablespoons olive oil
1 lime
1 tablespoon agave nectar or honey
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt more to taste
1/8 teaspoon black pepper
1 red bell pepper or yellow bell pepper, finely diced
2 scallions minced
1 can black beans 15oz. drained and rinsed
1/4 cup fresh cilantro finely chopped, optional
1/4 cup Cotija cheese crumbled, optional

1
Cook the quinoa according to package directions. Transfer to a bowl and place in the refrigerator to cool for at least 15 minutes.
2
Whisk together the olive oil, lime juice, agave, cumin, coriander, salt, and black pepper in a large mixing bowl. Add the cooled, cooked quinoa, bell pepper, scallions, black beans, and cilantro, if using. Stir with a rubber spatula until all ingredients are combined and coated in the dressing. Adjust the salt to taste.
3
Cover the bowl with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle crumbled Cotija over the top of the salad, if desired. Salad may be stored covered in the refrigerator for up to 4 days.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup TruRoots(R) Organic Sprouted Quinoa Trio, 1 cup water, 2 tablespoons olive oil, 1 lime, and more.

Yes, Mexican Black Bean And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Black Bean And Quinoa Salad

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