Mexican Bean & Rice Quinoa Salad

0_0_0_0_250_333_csupload_68798880Ingredients List:
 
 2 cups Quinoa (pre-cooked, can also use cooked rice if you prefer)
 15 ounces of cooked Kidney Beans
 15 ounces cooked Black Beans
 2 cups frozen Corn (defrosted)
 1 large Onion 
 2 large Bell Peppers (red, orange, or yellow)
 2 Jalapeno Peppers (we leave the seeds in for extra spice)
 2 stalks of Celery
 4 Green Onions
 1/2 cup of Black Olives
 2 Tomatoes
 1 TBSP minced Garlic
 1/4-1/2 cup Cilantro (per individual taste)
 1/4 cup Olive Oil
 2 TBSP Cumin (we love Cumin, so I use heaping spoons)
 2 tsp Himalayan Salt or Sea Salt
 1/8 tsp Black Pepper
 Sprinkle of Red Pepper Flakes (optional)
 4 TBSP Lime Juice
Directions:  
Cook quinoa and set aside to cool completely to add later.  Set out frozen corn to thaw to add later.  In a large bowl combine kidney beans, black beans, diced onion, diced peppers, chopped celery, chopped green onions, chopped cilantro, chopped olives, and diced tomatoes.  Combine and set aside.  In a small bowl place olive oil, minced garlic, cumin, salt, black pepper, red pepper flakes and lime juice.  Whisk together to make the dressing.  Add to the large bowl of beans and veggies and mix thoroughly.    Put in fridge to allow flavors to combine (1-2 hours, depending on your preference.)  Prior to serving, stir in quinoa and thawed corn.  Enjoy with tortillas, tortilla chips, guacamole, salsa, re fried beans, or other yummy options.  Enjoy the healthy yumminess of this complete meal. 
 
Note: This does make a very large bowl to share with lots of friends, but will also store in the fridge for multiple days.  I find this mix versatile and have used it as part of tacos, over a green salad and even on a Mexican style egg scramble.  I’d love to hear your creative meals you make using it.  
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