Despite the rainy (and possibly snowy) weather today, I am transitioning into full-on spring mode. Which means preparing for the next season by trying out summer recipes.
This salad is light and tangy and filled with nutritional powerhouses, including beans, peppers, and quinoa. It’s perfect as a side dish and substantial enough to star in a bag lunch.
Plus, Gabe and I just discovered a nearby park on yesterday’s walk. Is it picnic season yet?
- 1/4 cup rice vinegar
- 1/4 cup neutral oil (I used grapeseed oil)
- 1 Tbs. sugar
- 1 garlic clove, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can pinto beans, rinsed and drained
- 1 cup fresh corn kernels
- 1 1/2 cups cooked quinoa
- 1 red, yellow, or orange bell pepper, finely chopped
- 1/2 small red onion, finely chopped
- 1 4-oz. can diced green chiles with liquid
Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
Stir in black and pinto beans, corn, quinoa, bell pepper, onion, and chiles. Season with salt and pepper. Refrigerate at least 1 hour before serving.
Source: Slightly adapted from Vegetarian Times via Tracy Carolyn
Nutrition facts (per serving): 240 calories, 8.1 g fat (0.8 sat), 34.3 g carbs, 9.4 g protein, 8.7 g fiber.