Black Bean & Quinoa Salad

by Christina Meyer-Jax, Tastemaker in Residence - FOX 9 Featured Recipes on 2/25
Segment Title: 
Celebrate Heart Health: Comfort Foods for the Heart and Soul

Adapted from: SW Beans
1 cup uncooked quinoa, rinsed
1 (15oz) can S&W® Black Beans (drained, rinsed)
2 medium tomatoes, chopped
1 medium yellow pepper chopped
2 medium carrots sliced
4 green onions, sliced
1/4 cup chopped fresh cilantro
2 tsp grated lime peel
3 Tbsp lime juice
1 Tbsp lime infused olive oil
1/4 tsp kosher salt
1 tsp honey
1/2 tsp hot sauce (i.e. Cholula)
1/8 tsp pepper
1/8 tsp cumin


  1. Cook quinoa as directed on package. Meanwhile, in medium bowl, mix all remaining salad ingredients. In small bowl, beat all dressing ingredients with wire whisk until well blended. Stir cooked quinoa into bean mixture. Pour dressing over salad; toss to coat. Serve slightly warm, or refrigerate for 1 hour to chill.
  2. Serving Suggestions: Serve this salad on a bed of baby lettuce or wilted greens. It is a good side salad for chicken, pork or lamb. Serve larger portions for a light lunch entrée salad