Mexican Black Bean Salsa/Salad
So why do I write salsa/salad?
I actually make this recipe two ways: A quinoa salad and a salsa salad. They both have the same ingredients except the quinoa salad just has the added cooked quinoa. The salsa version is so yummy that you can eat it straight up as a salad itself or put it on top of some simply grilled salmon or other fish. The quinoa version can be a main for lunch or a side dish to a mea. lNo matter which version of this recipe you make it's a winner.
You know sometimes you love a recipe so much that it gets into the rotation and doesn't leave for a long, long time?? Well this has been in our spring rotation all season and will stay for sure throughout the summer.
Notes:
1. Be warned: If you don't like cilantro (I hear a breed of you exist) then this isn't for you. I think the cilantro makes this dish awesome. Without it I think it's a rather boring and bland dish.
2. I wrote below 1-2 avocados because sometimes I want more. I love avocado. You be the judge.
Mexican Black Bean Salsa/Salad
Ingredients:
1 cup white quinoa (optional)
1 bag frozen organic corn (10oz)
2 tablespoon + 1 teaspoon extra virgin olive oil
1 1/2 teaspoon kosher salt
1 large red bell pepper, diced
2 cloves garlic, minced
1 can organic black beans, drained and rinsed
1- 2 avocados, cubed
2 handfuls cilantro, rough chopped
juice of 2 lemons
Directions:
Preheat your oven to 375 degrees, or 350 degrees convection.
To prepare quinoa: Place your quinoa, 1/2 teaspoon of salt, 1 teaspoon oil and 1 3/4 cup cold water into a small pot. Bring to a boil over a low flame and lower flame down to the smallest simmer. Cook covered until all the water is absorbed (about 25 min).
Take your corn and place it in a baking dish. Mix one tablespoon of the oil and half a teaspoon of the salt into the corn. Bake uncovered for 20 minutes, or just until the corn begins to brown.
Take your pepper, garlic and remaining tablespoon of oil and 1/2 teaspoon of salt and place in a large saute pan over medium high heat for 3 minutes. Add your black beans and cook for an additional 30 seconds. Add your corn, mix once and turn off your flame. Take a large mixing bowl add your cooked vegetables, quinoa (if you are using), avocado, cilantro and lemon juice. Serve!
Plan Ahead:
This salad is great to make ahead! I prep the quinoa and vegetables and leave off the cilantro, avocado and lemon juice until serving. I even pre-squeeze my lemon juice! The quinoa and veggie mixture you can prep up to three days ahead of time. Once the dish is fully prepared it is good for 24 hours (but just as leftovers- not for company because the avocado turns brown.)
