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Black Bean Quinoa Salad Recipe

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This recipe for Black Bean Quinoa Salad, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy McCarthy
Added: Wednesday, July 2, 2008


2 c. quinoa, cooked according
8 oz. black beans, drained
to package directions
1/2 red pepper, diced
1/2 green pepper, diced
1/8 red onion, diced
2 T. cilantro, chopped
1/4 tsp. cumin
Dash curry powder
Salt, to taste

6 T. apple cider vinegar
2 T. olive oil

Combine cooked quinoa with beans, veggies and seasonings.

Blend cider vinegar with olive oil for dressing. This is a tart dressing, with a greater vinegar-to-oil ratio than most vinaigrettes. Dress salad to taste and let set for a few hours.

Quinoa has the highest protein of any grains. It can be found at specialty stores. Cook it with a ratio of 1 part quinoa to 2 parts water. It expands to about four times its size and can be used like rice.




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