QUINOA and BLACK BEAN SALAD
with APRICOT LIME VINAIGRETTE

Download PDFCLEAN FOOD, revised edition | Summer | Page 141

THIS SALAD HAS A FRUITY TWIST that makes it particularly light and refreshing and provides an interesting change from my more traditional black bean salad. Much of this salad can be prepared in advance, but hold off on adding the tomatoes, seeds or dressing until you’re ready to serve.


INGREDIENTS

1 1⁄4 cups water
3⁄4 cup quinoa
Pinch of sea salt
3 cups cooked black beans
1⁄2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup peeled and diced jícama
1 cup halved cherry tomatoes
1⁄4 cup toasted sunflower seeds
1⁄4 cup toasted pumpkin seeds

Vinaigrette

1⁄4 cup extra virgin olive oil
2 tablespoons lime juice
1⁄4 cup apricot nectar or juice
2 jalapeños, seeded and minced
1⁄2 cup chopped fresh mint
Sea salt and freshly ground black pepper

PREPARation

Bring water to boil and add quinoa and salt. Cover, reduce heat and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool.

Place beans, onion, mango and jícama in large bowl. Fluff cooled quinoa with fork, add to bowl and gently fold to combine.

In small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.

SERVES 8

© 2012 Terry Walters

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7 Comments

  1. Joni
    Posted January 19, 2010 at 9:52 pm | Permalink

    Made this today and it was great. I added extra lime and salt at the end and it was really yummy.

  2. Posted January 20, 2010 at 8:33 pm | Permalink

    Hi Joni,

    I wish you continued enjoyment from Clean Food and am glad you felt free to adjust the seasoning to your unique palate!

    Eat Clean
    Live Well!

  3. Linda
    Posted March 4, 2010 at 9:51 am | Permalink

    Hi Terry – I’m loving these recipes and am going to purchase the book. I see that your recipes frequently include jicama. I live in central Connecticut and don’t recall seeing jicama in general grocery stores. Can you get it in a Stop & Shop or is it more easily found in a Whole Foods type of store?

  4. Posted March 4, 2010 at 11:12 am | Permalink

    Hi Linda,

    Jicama is more of a summer vegetable. I know that Whole Foods does bring them in throughout the year, but once it’s more in season, you should be able to find it at most conventional grocery stores – including Stop & Shop. Then, you’ll be able to enjoy all those summer recipes that take advantage of jicama’s sweet and refreshing taste and welcome crunch!

  5. Lisa D
    Posted September 18, 2011 at 3:29 pm | Permalink

    I loved this recipe. I made it last night when we had company over. The dressing was very tasty. The hardest part is peeling the jicama without cutting myself and I don’t have a whole foods close and the ones at my grocery store were all moldy except for one. Other than that it was excellent. I’m making a second meal out of the salad by repurposing it as the stuffing in stuffed peppers and topping with a little farm fresh shredded cheddar.

  6. Eric S.
    Posted June 13, 2016 at 2:27 pm | Permalink

    We made this last night and substituted green apple for the jicama. We also used two mangoes since we extra and they were very ripe. This salad is delicious and is a meal in itself. It has everything: sweet, pungent, crunchy, tasty, nutritious. The rest of the mangoes went into your mango chutney recipe. Haven’t tried it yet but is smells great.

  7. Posted June 22, 2016 at 1:52 pm | Permalink

    So glad you enjoyed it, Eric! Eat clean live well! Terry

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