The original recipe does not have quinoa, but I knew it would be an awesome addition to this salad. It made it a main course. Delicious and really, really good for you. Yum.
Original recipe: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Serves 6 - 8
Ingredients
2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob (I used frozen from my garden)
2 red bell peppers, diced
2 cloves garlic, minced (I ALWAYS add more garlic than called for - it's just a thing for me...)
2 tablespoons minced shallots (I used an onion)
(1 cup cooked quinoa, maybe 1 1/2 cups)
2 teaspoons salt
¼ teaspoon cayenne pepper (don't skip this -- it adds a perfect zing)
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
Here's how I cooked my quinoa:
I did mine with a 1:1.25 ratio of quinoa to water. Bring it to a boil, turn down to low, cover and simmer for 25 minutes. Take off heat, let sit five minutes more, then fluff. It was much more fluffy than I've had it before. I liked it even more than usual this time.
One of my favorite salads in a LONG time. It's a show stopper and out of this world.
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