I am a huge fan of trying out new salads, especially in the summer. I have a few favourites and “go-to’s”, and this one is definitely in the top three. It’s quick, easy, healthy  and tastes even better the next day. It’s anything but a boring salad and your guests will be lined up for seconds.

This recipe is perfect for a picnic, potluck or backyard BBQ.

The recipe yields approximately 8 side salads.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

1 cup uncooked quinoa
2 cups water
1 can black beans (rinsed and drained)
1 medium cucumber cut in small pieces
1/2 red bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
1/2 cup finely chopped parsley (and a few extra sprigs for garnish)
3/4 cup red onion, chopped
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 cloves garlic, pressed
1/2 tsp sea salt

Instructions

1. Bring water and quinoa to a boil. Cover and let simmer for 15 minutes; remove lid and fluff with a fork, then set aside to cool.
2. In a large bowl combine the black beans, cucumber, bell peppers, onion and parsley. Set aside. 
3. In a small bowl add olive oil, red wine vinegar, balsamic vinegar, garlic and salt. Whisk until combined. (You will need to whisk it again before pouring it into the salad.) 
4. Add the quinoa to the other ingredients. Pour dressing into the salad and toss the salad until well combined. Place in the refrigerator and allow 15-20 minutes for the flavours to come together. Garnish with parsley.
5. This salad will keep in the refrigerator for 4-5 days.

How delicious does this look? Mmmmmm.

Enjoy!

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