Today is: 10/14/2025

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Other Helpful Ideas

Black Bean Salad

Yield: 12 servings

Ingredients:

• 3 cups quinoa, rinsed and drained or brown rice
• 1 15-oz can black beans, rinsed and drained (or 2 cups cooked black beans)
• 1 pint cherry tomatoes, halved or quartered
• 1 cup fresh cilantro, chopped
• 2 fresh avocados, pitted, peeled and diced
• Fresh lemon juice
• Sea salt and black pepper
• Juice of 4 limes
• Zest of 1 lime
• Dressing
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white vinegar
  • 2 or 3 cloves garlic, minced
  • Sea salt and pepper, to taste

Directions:

1. Prepare quinoa according to package directions.
2. Combine beans, tomatoes, and cilantro.
3. Dice avocados and drizzle with lemon juice. Set aside.
4. Combine all dressing ingredients in a blender.
5. Pulse until garlic is incorporated and dressing appears creamy. Set aside.
6. Fluff quinoa with fork and add to bean mixture.
7. Season with salt and pepper.
8. Add lime juice and zest; toss to combine.
9. Top each serving with avocado pieces and dressing.
10. This salad will keep well, covered, in the fridge for 3-4 days. Without the avocado, it could last up to 6 days, and may be frozen.