• 1 cup black beans, cooked
  • 2 cups quinoa, cooked
  • 1 small red onion, peeled and minced
  • 1 red pepper and 1 yellow pepper, seeded and diced small
  • 1/4 cup fresh green peas (spring peas)
  • ¼ cup cilantro, minced
  • Juice of 2 limes
  • 2 tbsp. white wine vinegar (to taste)
  • 1/2 tsp. sea salt
  • 1/3 cup olive oil
  • 1/2 tsp. cumin toasted (can toast on the stove in a dry pan until fragrant)
  • 1/8 tsp. black pepper

In a large bowl add cooked black beans, cooked quinoa, red onion, red pepper, yellow pepper, and green peas. In a mixing bowl whisk cilantro, lime juice, white wine vinegar and sea salt. Dissolve the sea salt and then add the olive oil. Adjust seasoning to taste with freshly ground black pepper and sea salt.  Toss dressing with black bean, quinoa and vegetables. Coat evenly.  Yields four to six servings.