When visiting California recently, I was inspired by the Mexican flavours that dominate the food there. I decided to create this salad combining the main elements.
A delicious salad that uses the goodness of black beans and quinoa with Mexican flavours
- 1/2 cup dried black beans (soaked for 6hrs and cooked until soft) or 1 x 400g tin
- 1 cup white quinoa
- 1 tbsp vegetable stock paste - *The stock paste and water can be substituted for 1 1/2 cups vegetable stock
- 1 1/2 cups water
- 1 medium-sized red capsicum, diced
- 1 cup corn kernals
- 1 small red onion, finely chopped
- 1 small bunch fresh coriander, finely chopped
- 1 clove garlic, crushed
- Juice of 1 juicy lime
- 1 tsp. ground cumin
- pepper to season and salt if needed
- Combine water and stock paste in a small saucepan.
- Add quinoa, cover and bring to the boil. Turn heat to low and simmer until most of the water is absorbed.
- Remove from heat and leave to stand until all water is absorbed. (about 10 minutes).
- Fluff with a fork and transfer to a mixing bowl. Leave to cool.
- When the quinoa is cool, add the beans, onion, capsicum, corn and fresh coriander.
- In a small bowl, combine the lime juice, garlic, pepper and cumin.
- Stir through the salad and test for seasoning.
- Garnish with coriander and serve.
- Use brown rice instead of quinoa
- Add 1 tsp smoked paprika
- Add a minced chilli if you like a bit of spice
- Use pinto beans instead of blackbeans.
If you enjoyed this recipe, please let me know in the comments below. Thank you.