Red Quiona and Black Bean Salad By: Chef Emerald Coleman
- 2CupsRed Quinoa, cooked and rinsed
- 1CanBlack beans, rinsed and drained
- 3/4CupRed Bell pepper, 1/4 inch dice
- 1/2CupRed onion, 1/4 inch dice
- 3Scallions, sliced on bias
- 1/2BunchCilantro, rough chop
- 3Tbsp Jalepenos, diced
- 3Tbsp Lemon juice
- 2Tbsp Olive oil
- 1Tbsp Kosher or Sea salt
- 1TspBlack pepper
- 1Tsp Ground cumin
1. Cook Quinoa per package directions.
2. Combine all ingredients in a mixing bowl and mix well.
3. May be served cold or hot.