Quinoa Black Bean Salad
This Quinoa Black Bean Salad makes a tasty side dish or a light main course for lunch!
Main Dish Salad, Salad, Side Dish
(14.5 oz) can of black beans, rinsed and drained
small red bell pepper
(2 if small), with ribs and seeds removed, if desired, minced
finely chopped red onion
extra virgin olive oil
white balsamic vinegar
(or more to taste)
sea salt or to taste
Cook quinoa according to package directions, then remove from heat and let sit, with the lid on, for 5 minutes. Fluff with a fork, then spread out onto baking sheet (or large plate) to let cool.
Place the beans, onion, bell pepper, and jalapenos into a large bowl. When the quinoa has cooled, add it to the bowl.
In a small bowl or jar, mix together the olive oil, vinegar, salt and cumin. Pour over the salad and toss to combine. Place into the fridge and let chill for one hour, then serve.
Remove the ribs and seeds of the jalapeno for less heat.