Whole foods black bean quinoa salad Gluten Free
Adapted by Martha from ingredient list.
3 c. Quinoa cooked (1 c. quinoa and 2 c. water)
2 cans (14 oz.) black beans
1 can corn (14 oz.)
1 tomato diced (fresh)
1/2 red onion diced
1 bundle green onions chopped
1 red bell pepper diced
Dressing;
1/4 c. Olive oil
2 T. Red wine vinegar
2 T. Lime juice
1 T. Parsley
1 t. Garlic
1 t. Salt
1/2 t. Basil
1/2 t. Pepper
Cook quinoa. Chop, open and combine all
vegetables and quinoa. Mix dressing separately and
pour over vegetables mix well. Store in refrigerator.
POTATO SALAD
3 large potatoes
2/3 cup mayonnaise
2 tbsp mustard
1/8 tsp pepper
1/4 tsp salt
1/4 tsp paprika
1/8 tsp celery seed
1 tbsp pickle juice
Peel
potatoes, slice into 1-inch squares, boil until soft. Drain. Set aside
to cool, then refrigerate. Mix other ingredients until smooth.
Refrgerate. When potatoes have sufficiently cooled, fold sauce into
potatoes. Top with a sprinkle of paprika, and a sprinkle of celery seed.
Optional: add three boiled eggs. (Increase mayo and mustard to accommodate).
The recipe serves about 8 people. Double the recipe for larger gatherings.
