Recipe
Black Bean & Quinoa Salad
Put on Black Bean & Quinoa Salad when you want something lighter and the evening is already moving.
You'll taste the Canned black beans, as shown and Frozen corn and edamame, as shown first.
Plan on about 30 minutes, most of it hands-off.
Ingredients
- Canned black beans, as shown
- Frozen corn and edamame, as shown
- Fresh parsley — the key ingredient, don't skip
- Cucumber, as shown
- Mango, as shown
- Pre-cooked quinoa, as shown (always add it cold)
- Feta cheese, as shown
- Olive oil, as shown
- Red wine vinegar, as shown
- Lime juice, as shown
- Maple syrup, as shown
- Cayenne pepper, as shown
- Salt and black pepper, to taste
Steps
- Toss everything together with the dressing.
- Add the feta at the end and enjoy cold.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Black Bean & Quinoa Salad takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Black Bean & Quinoa Salad isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No Canned black beans, as shown? Use the closest thing you have in the same amount. Black Bean & Quinoa Salad is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.