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Black Bean and Sweet Corn Quinoa or Rice Salad Recipe

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This recipe for Black Bean and Sweet Corn Quinoa or Rice Salad, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stringfellow

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
1/2 medium yellow onion, chopped
2 cloves garlic, pressed
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 1/4 tsp ground cumin
1/4 tsp garam marsala
1/2 tsp salt
1/2 tsp ground black pepper
1 (about 15 oz) can corn
1 (15 oz) can black beans, drained and rinsed

Directions:
Directions:
In medium pan, heat olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for 1 minute.
Add the quinoa and cover with broth. Stir in cumin, salt and pepper. Bring the mixture to a boil, cover. Reduce heat and let simmer 20 minutes (or until all liquid is absorbed), stirring about every 5 minutes.
Stir in corn and black beans. Cover and let the pot sit off the heat until corn and beans are heated through, about 5-6 minutes.

Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You can substitute rice for the quinoa if you'd like. Both ways are yummy.

 

 

 

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