- 2 cups 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 (sugar snap peas or spring peas)
- ¼ cup cilantro, minced
- Juice and zest of 1 lime
- 2 tbsp. white wine vinegar (to taste)
- 1 tsp. sea salt
- 1/3 cup olive oil
- 1/2 tsp. cumin
- 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, cumin and sea salt. Dissolve the sea salt and then add the olive oil. Adjust seasoning to taste. Toss dressing with black bean, quinoa and vegetables. Coat evenly. Yields four servings.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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