Southwestern Style Quinoa and Black Bean Salad | Vegan | Gluten Free
Learn to make this Delicious Southwestern Style Quinoa Salad with Black Beans. Great for Vegans. Also a nutritious side dish for any type of Mexican food. Lastly this dish goes great on a Cold Buffet with Assorted Salads.
Ingredients:
2 Cups Quinoa- Rinsed
3 3/4 Cups Water
3 ounces Lime Juice
1 Tablespoon of Either Chicken or Vegetable Base
1- 15 ounce can Black Beans
1-12 Ounce Bag Frozen Corn- Defrosted and Rinsed
1 Green Pepper- Diced
1 Red Pepper- Diced
3 Cloves Garlic- Chopped Fine
2 Teaspoons- Chili Powder
2 Teaspoons Salt
1/2 Teaspoon Black Pepper
Happy Cooking!!!
Black Bean Salad
Perfect for the summer, this fresh Black Bean Salad is a healthy and delicious recipe that everyone loves. It’s excellent as a light lunch as well as for summer cookouts, picnics, or potlucks. Full of refreshing flavors, you won’t be able to get enough of this bean salad.
Full Recipe:
I love how easy it is to make this black bean salad. It’s perfect for entertaining as you can make it ahead of time, and it gets even tastier as it sits in the fridge. It’s always a crowd-pleaser and comes together easily in a few quick steps. I love that it’s vegan, vegetarian, and gluten-free, making it perfect for sharing.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
TikTok:
Website:
MB017PWBBETRX8J
Rice and bean salad | Heart Foundation NZ
Rice and beans go together so well we just had to make this recipe.
Get the full recipe on our website:
Ingredients (serves 4)
∙ 1 cup brown rice
∙ 2 cups water
∙ 1 can kidney beans, drained and rinsed
∙ 1 can corn kernels, drained and rinsed
∙ 1/2 cup chopped coriander
∙ 1 cucumber, de-seeded and diced
∙ 3 tbsp white vinegar
∙ 2 tbsp oil
Method
∙ Rinse the rice under cold running water
∙ Combine rice and water and cook in a saucepan with lid
∙ Bring water to the boil then turn down to low
∙ Once water is below the level of the rice, turn the heat off and
leave covered for 10 minutes
∙ Remove from heat and allow to cool
∙ When rice is cool, mix with remaining ingredients in a large bowl
∙ Serve immediately or cover and refrigerate.
Get more healthy recipes on our website:
Subscribe to our channel:
Southwestern Skillet Rice
Rice is a staple in so many cuisines. This Southwestern Skillet Rice is ready in under 30 minutes without sacrificing an ounce of flavour. It’s so delicious you may upgrade it from side dish to main dish!
Easy Black Bean Corn Salad - So ADDICTIVE!
GET RECIPE:
I'm on my second batch in a week of this black bean corn salad! It's just so good! Fresh, crunchy, colorful, flavorful and so versatile! Serve it with tortilla chips, a side salad or placed on top of grilled meats. So yummy!
Don't forget to LIKE this video is you like it and be sure to subscribe for more great, video recipes!!
Music by Kevin Macleod
QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
*************
Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
****
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
****
#salad #saladrecipe #healthysalad #quinoa #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu