Tuesday, August 31, 2010

Recipe: Bean Salad with Fennel and Quinoa

Bean Salad

1 Can of Black Beans, Rinsed and Drained (or cooked dry beans)
1 Can of Kidney Beans (or other bean of choice), Rinsed and Drained
2 Cobs of Corn
1/3 Cup Fennel, Chopped or Sliced
1/4 Cup Red Onion, Chopped or Sliced
1 1/2 Cups Quinoa, Cooked and Cooled
1/2 Large Red Pepper (or whole small one), Chopped

1/4 Cup Olive Oil
About 3 tbsp Wine Vinegar (add to your own taste)
1 tsp Lemon Juice
2 Cloves Garlic
Dash of Pepper
Dash of Sugar/Honey
Dried Chilies (optional)

Grill the corn over medium heat on the BBQ, turning occasionally to prevent burning. When it has a nice light brown roasting, it's done. Cook Quinoa according to directions (1 1/4 cup water : 1 cup quinoa), set both aside in the fridge to cool.

Prepare beans and vegetables, combine in a bowl. When quinoa and Corn are cool, cut the kernels off the cobs and combine everything with dressing in the bowl and stir before serving!

I would've added tomatoes, myself, but our son hates them, so it made much more sense to forgo them.

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