- Black Bean and Tomato Quinoa Salad - Gourmet (July 2007)
- Carolina Black Bean Salad - Dining by Fireflies (1994, Charlotte, NC)
Black Bean and Tomato Quinoa Salad ingredients (12)
Makes four (4) side dish servings
2 tsp grated lime zest2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp vegetable oil
1 tsp sugar
1/2 tsp salt
1/4 tsp ground pepper
1 cup quinoa
1 (14- to 15-oz) can black beans, rinsed and drained well
2 medium tomatoes, seeded and diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Black Bean and Tomato Quinoa Salad directionsPrepare dressing
In a large bowl, whisk together all of the Dressing ingredients. Set aside.
Rinse and cook quinoa
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
In a three- to four-quart (3- to 4-quart) saucepan of boiling salted water (1 Tbsp salt for 2-quarts water), cook quinoa, uncovered, until almost tender, about ten (10) minutes.
Drain and steam quinoa
Drain in sieve. Then, set sieve in same pot with one-inch of simmering water, making sure that water does not touch the bottom of sieve. Cover quinoa with a clean folded kitchen towel with a lid on top of the sieve with a lid. The lid need not fit tightly.
Steam quinoa over Medium heat until tender, fluffy, and dry, about ten (10) minutes. Take pot off heat and remove lid. Let stand, still covered with towel, five (5) minutes.
Toss and serve
Add quinoa to dressing and toss until dressing is absorbed. Then, stir in remaining ingredients, seasoning with salt and pepper to taste.
Per serving: 382 calories, 12 g fat (4 g saturated), 15 mg cholesterol, 446 mg sodium, 55 g carbohydrate, 10 g fiber, 14 g protein
Author unknown. "Article title unknown." Gourmet Jul. 2007: page unknown. Print.
Carolina Black Bean Salad ingredients (15)
Makes 8 servings2 (15-oz) cans whole hominy, rinsed and drained well
2 (15-oz) cans black-eyed peas, rinsed and drained well
2 (15-oz) cans black beans, rinsed and drained well
1 onion, diced
2 ripe tomatoes, chopped
1 cup parsley, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 (16-oz) jar thick and chunky salsa
1 cup olive oil
1/2 cup vinegar
1 Tbsp Tabasco® Sauce
Salt and pepper, to taste
Carolina Black Bean Salad directionsIn a large bowl, combine all ingredients. Cover and marinate in the refrigerator for twenty-four (24) hours.
Adjust seasonings before serving.
This recipe is from the Junior League of Charlotte, North Carolina, Dining by Fireflies: Unexpected Pleasures of the New South (Charlotte: Delmar Printing & Publishing, 1994), 152. Back to Top
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Page Last Modified 17 June 2015