This salad has a fruity twist that makes it particularly light and refreshing and provides an interesting change from the more traditional black bean salad . Much of this salad can be prepared in advance, but hold off adding the tomatoes, seeds or dressing until you are ready to serve. ~From the cookbook ~ Clean Food – see link below
- 3/4 cup quinoa
- 1 1/4 cups water
- 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 jicama*
- 1 cup halved cherry tomatoes
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1/4 cup of apricot nectar or juice
- 2 jalapenos, seeded and minced
- 1/2 cup chopped fresh mint
- Sea salt and freshly ground pepper
Bring water to a 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 jicama in a large bowl. Fluff cooled quinoa with a fork, add to bowl and gently fold to combine.
In a small bowl, whisk together all dressing ingredients. Pour dressing over sald and toss to coat. Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.
*Note: If you can’t get your hands on jicama you can substitute it with Asian Pear or some radish and cucumber. Also, whenever I eat black beans- I can’t resist adding some fresh chopped cilantro as a garnish.