Black Bean and Quinoa Salad

This is a great recipe for a potluck; it accomodates just about everyone, because it is vegan and gluten free, but also familiar enough to be enjoyed by even the most mainstream eater.  The crunch of the raw vegetables compliments the creamy black beans and the quinoa adds an additional layer of texture.  It’s seasoned with a simple vinaigrette, but, as always, you can spruce it up however you like.  

Bean salads are great, in general, because they are hearty and filling and have the flexibility to take on whatever produce is in season.  If you have the beans and quinoa cooked already, it will only take about 5-10 minutes to throw this salad together, but you can also make it well in advance to avoid that last minute panic.  This is one of those recipes that you just do by look and taste, but I’ll take an educated guess at the proportions and then you can make it your own!  And, of course, double it or triple it as necessary.

  • 2 cups cooked quinoa*
  • 2 cups cooked black beans**
  • 1 small red onion, very finely minced
  • 1 small orange pepper, diced
  • 1 small yellow pepper, diced
  • 1 small red pepper, diced
  • 1 cup parsley, finely chopped
  • 1/4 cup Extra Virgin Olive Oil, or more to taste
  • 3-4 Tablespoons red wine vinegar
  • salt and pepper

In a large bowl, mix the quinoa, beans, and vegetables.  Pour the oil and vinegar into the mixture and season with salt and pepper.  Taste and adjust dressing and seasonings.  If time permits, refrigerate an hour or longer to allow the flavors to come together.  Enjoy cold or at room temperature.

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