Members have fallen in love with our salads, and we’re delighted to share the recipe for one of our favorites: this Quinoa and Black Bean Mexican Salad. We’re tossing quinoa and black beans together with carrots, kohlrabi and a cilantro vinaigrette in this delicious main course salad. Fresh tortilla chips and queso fresco bring it all together.
Have other favorite veggies? Don’t be limited by our choice. This salad is flexible, so go ahead and mix and match.
Ingredients
olive oil
1/3 cup quinoa
2 ½ Tbsp lime juice
1 Tbsp apple cider vinegar
1 cup cilantro
1 ½ tsp ground cumin
1 ½ tsp granulated garlic
1 ½ tsp ground coriander
1/8 to ¼ tsp black pepper
2 tsp brown sugar
½ cup corn
½ cup black beans
3 corn tortillas, cut into strips
1 1/3 cup carrots, julienned or shredded
1 ¼ cup kohlrabi, julienned or shredded
¼ cup queso fresco, crumbled
Putting It All Together
As soon as you think about your salad (or the day before) make the quinoa. Add it to boiling water and cook for 15 minutes, or until the spirals open. Drain and put into the refrigerator to cool.
Make the cilantro vinaigrette. Combine ¼ cup olive oil, lime juice, apple cider vinegar, cilantro, cumin, granulated garlic, coriander, black pepper and sugar into a food processor and pulse into smooth. Add the corn and black beans and put into the refrigerator to marinate.
Put the corn tortillas into a mixing bowl with 2 Tbsp olive oil and a generous pinch of salt and pepper. Toss well then toast in a toaster oven until crispy.
When you’re ready to eat, combine the carrots and kohlrabi in a mixing bowl. Toss with half of the cilantro vinaigrette, toasted corn chips and salt and pepper to taste. Add more vinaigrette if you’d like and serve topped with the crumbed queso fresco.
That’s it. Enjoy!
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