Wednesday, October 5, 2016

Southwest Bean and Quinoa Salad



I have a great salad to share with you today!  It's full of delicious southwestern flavors and so healthy with the black beans, quinoa and sweet bell pepper. Some minced chipotle pepper in adobo, chopped cilantro and lime juice in the dressing give it a zesty but not overpowering taste. 



As an added bonus, it can be prepared a day ahead and brought to your football tailgate or potluck party. It even tasted great two days later.  


I served it with grilled beef tenderloin but it would be perfect with so many things!  It could even be a light meal on its own.

 

Slowly, our fall colors are starting to arrive - much later this year than the past two years. With all the rain we've had, mushroom are popping up all over!  These are just two currently growing in our yard.  I think the one on the left is a Shaggy Mane mushroom and the one on the right is a Puffball mushroom.  The Puffball is about the size of a softball now but could grow to be the size of a soccer ball! We had our two oldest grandsons overnight this past weekend for the first time since I broke my wrist.  Happy times! 

Southwest Bean and Quinoa Salad

Serves 6-8

2 12-oz cans organic black beans, drained and rinsed
1 cup quinoa, rinsed
3 tablespoons sherry vinegar (or try my favorite, Champagne vinegar)
1 tablespoon low sodium soy sauce
1 tablespoon fresh lime juice
1 chipotle pepper in adobo, chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 scallions, white and light green parts only, thinly sliced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro

In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover and simmer over low heat about 15 minutes or until water is absorbed. Turn the cooked quinoa out onto a large plate or small sheet pan.  Spread out to cool. 

In a large bowl, whisk the vinegar, soy sauce, lime juice and chopped chipotle pepper. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, yellow pepper and cilantro. Season with salt and pepper, toss to combine and serve.

Do ahead:  May be made the day before.  Still tastes great after two days refrigerated!
Adapted from Food and Wine 

41 comments:

  1. So pretty Susan and it sounds delicious! So happy to hear you're able to have your grandsons again. We tend to take those kind of things for granted, don't we?

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    1. Thank you, Chris! It's so amazing what we take for granted until we lose it. Glad it was only temporary :)

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  2. Susan, this sounds simply delicious! Tailgating seems to call for this sort of dish and I like that it can be made ahead. Of course, we tailgate in front of the television!! I'm happy to hear that your wrist is improving so that you can enjoy those boys!!

    Best,
    Bonnie

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    1. :-) Most of the time that's where we tailgate too, Bonnie! Thanks so much!

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  3. Perfect for this time of year. I love how our cooking changes with the seasons. Your ketchup looks unbelievable! Wish I had a spoonful! So glad you are healing!

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  4. The salad sounds delicious, and we love anything with quinoa. So happy you're able to have your grandsons again!

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    1. Thank you, Debbie! John loved this recipe :) I'll bet you're happy to be back home and see little Xavier too ♥

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  5. I actually crave quinoa salads when I have not had one in a while..:)
    It ooks so good..and ..well those boys are pretty munchable too:)♥The boys ex pre school mistress had one of those puffballs 4 lbs!!

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    1. We hadn't had quinoa for a long while too. I think I enjoy it more than rice. Munchables :-) ♥♥♥ Thank you, Monique!

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  6. I love grain and legume salads - alone or together! They're so nourishing. Very pretty, too.

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    1. This one is especially tasty too! Thanks so much, Mimi!

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  7. Oh I love this dish and could eat it for a meal anytime. Thanks for the inspiration! Your grandsons look like fun and so cute. Do you live on that lake? It's beautiful! Have a great weekend and enjoy the late color.

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    1. Thank you, Tricia! We really enjoyed this salad - so flavorful. The boys are fun and keep us on our toes :) The lake is about a mile from our home in a nearby park. We love taking the boys for adventure walks there.

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  8. I tried quinoa for the first time about a year ago and I loved it. I'm always looking for new recipes that use it and these Southwestern flavors sound terrific! Bookmarked this one, Susan!

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    1. I'm so glad we finally tried it too. I love the nutty flavor. Thank you, Marcelle!

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  9. It looks so beautiful and has lots of healthy protein, Susan.

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  10. What a delicious and flavorful salad Susan, love everything about this. How wonderful that your wrist is almost back in business. Your grandsons are adorable. We just arrived back in Phoenix the night before last, watching our grandboys for 5 nights while mom and dad go on an anniversary trip starting this Sunday, can't wait.

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    1. It is a winner that I will surely make again! What fun you will have with your grandsons. How old are they? Thank you, Cheri!

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  11. It looks so delicious and tasty, lime juice add a special freshness !Lovely pics my dear, a warm hug

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  12. I love to make a big bowl of this kind of salad and eat from it at my desk all week, and the chili is such a great addition!

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  13. Such a pretty salad Susan and I happen to have all of the ingredients - a must try! Lime amazingly gives dishes such an incredible spark.
    Sam

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  14. Your dish looks good, Susan, haven't had quinoa in a long time and have to soon. Hope your wrist is like new soon! Take care

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    1. I tend to forget about it myself and then I always wonder why I hadn't made it sooner :) Thanks, Pam!

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  15. Susan this quinoa salad look absolutely delicious !! Have a nice weekend!

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  16. Try as I might, I just can't warm up to quinoa. I've tried it in salads and found it slightly bitter. I've baked with it and like it a little better. Still, your salad looks so pretty and so healthy, Susan!
    So pleased your wrist is doing better!

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    1. I've never found it bitter but everyone's taste buds are different with certain foods. I can't tolerate goat cheese and many people love it :) I'll bet this recipe would also taste good with pasta or rice instead. Thank so much - the wrist is getting there, slowly! PT is really helping.

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  17. So glad you are on the mend! What beautiful photos and love this salad! Hope those grandkids were careful!

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    1. Thank you, Abbe, and welcome home! The boys were mostly careful :) Thank you!

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  18. This salad is just the perfect weekday lunch for me! I practically live with salads!

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  19. looks wonderful and so nice your grandsons came over.

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    1. It was such a treat having them overnight again, Rebecca! Thank you!

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  20. Beautiful photos! Wonderful you had the grandsons over. Hope the wrist is continuing to heal!!

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    1. Thank you, Julie! We're getting there with continued physical therapy :)

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  21. Nice quinoa salad...so tasty and healthy! Love all the pictures especially the one of your grandsons...they are sure growing fast!
    Have a great week Susan :)

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