Black Bean and Corn Quinoa Salad

I recently moved to Peterborough, Ontario. My ma’am is sweet and sent me off with a care package flush with fresh picked organic corn, onion and bundles of parsley. I spent the day biking and built up a good appetite while excitedly anticipating the the meal I planned last night. If you’ve stumbled across this recipe and want to make it tonight use canned black beans. Understand though that it’s important to soak the beans if you can because all legumes contain a phytic layer that inhibit enzymes which make it harder to break down proteins. By soaking the beans it begins the sprouting process and re-activates the energy making it a live food and highly bioavailable. If it’s your first time preparing quinoa click here for detailed instructions.

Black Bean and Quinoa Salad
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Black Bean and Quinoa Salad
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Quinoa Salad
Dressing
Servings: people
Instructions
Quinoa Salad
  1. Put the beans in a pot and bring to a boil. Reduce to a simmer and cover for approximately 1 hour. Once they are soft drain and rinse.
  2. Beans are inherently bland so season them. In a frying pan drizzle oil and heat beans on medium-high heat with chilli, paprika and salt.
  3. Cook the quinoa. Follow the link in the description for instructions.
  4. In another pot boil corn for approximately 5 minutes or until bright yellow. To stop the heating process put in a bowl of ice water.
  5. Scrap the kernels off the ears of the corn and set aside.
  6. When everything is ready combine the quinoa, kernels, chopped parsley, and seasoned beans.
Dressing
  1. Dice the onion and caramelize in oil on low heat until translucent and golden brown.
  2. Mince the garlic and add the caramelized onions, feta and lemon juice to the yogourt.
  3. In another bowl crack one egg and separate the egg yolk from the egg white. Whisk the yolk in a bowl while slowly adding extra virgin olive oil
  4. Whisk in apple cider vinegar, dijon mustard, dash of salt and fresh minced herbs. Add the sauces together and PRESTO you just made magic!
  5. Combine everything and enjoy.
Recipe Notes
Keep in the fridge and will last up to a week, depending on how quickly it's scarfed down.
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