Black Bean Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Black Bean Salad

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 19%
CARBS 42G52% OF CAL
10G FIBER0G ADDED0G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 14G39% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Southwest salad of black beans, quinoa, corn, tomatoes, cilantro, lime, and avocado with warm spices. Fresh, hearty, and make-ahead friendly.

mainsaladgrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3/4 cup dry quinoa, rinsed
  • 1 cup water
  • 1/2 teaspoon Mexican oregano
  • 1 1/2 cups cooked black beans (or 1 can rinsed and drained)
  • 1 1/2 cups fresh tomatoes, diced (or sub sliced cherry or grape tomatoes, or 1 red bell pepper)
  • 1 1/2 cup corn (fresh or frozen, frozen roasted corn is great here), charred
  • 1/2 cup sliced scallions
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2-3 teaspoons lime zest
  • 1/4 cup freshly squeezed lime juice, more to taste
  • 1 teaspoon maple syrup
  • 1 clove garlic, finely minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/8-1/4 teaspoon chipotle powder (or 1-2 teaspoons adobo sauce from canned chipotle, or 1-2 teaspoons finely diced jalapeno)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1 large avocado, diced
PREP
15M
SODIUM
415MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.