Black Bean | New Think Tank

Diet Nutritional Stats Black Bean and Tomato Quinoa
Serving Size 118 g

Amount Per Serving
Calories 271	Calories from Fat 19
	% Daily Value
Total Fat 2.1g	3%
Saturated Fat 0.0g	0%
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrates 49.5g	16%
Dietary Fiber 10.2g	41%
Sugars 2.7g
Protein 14.9g

Vitamin A 7% Vitamin C 12% Iron 21% Calcium 9%

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, sugar, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water. Cover quinoa with a folded kitchen towel, then cover sieve with a lid and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and pepper to taste.

Diet Nutritional Stats Quinoa and Black Bean Salad
Serving Size 122 g

Amount Per Serving
Calories 302	Calories from Fat 56
	% Daily Value
Total Fat 6.2g	10%
Saturated Fat 0.9g	4%
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrates 50.0g	17%
Dietary Fiber 8.8g	35%
Sugars 2.2g
Protein 13.4g

Vitamin A 7% Vitamin C 27% Iron 20% Calcium 6%

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing

5 tablespoons fresh lime juice, or to taste
1 1/4 teaspoons ground cumin, or to taste
2 tbs olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and oil, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.