• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

This light yet filling quinoa and black bean salad is tossed with a zesty lime cilantro dressing. It's a perfect summer lunch or dinner.

• Salad:
• 1/2 c quinoa, cooked according to package
• 1 1/2 c (or 1 can, rinsed and drained) cooked black beans
• 2 large Roma tomatoes, chopped
• 1 medium onion, any color, chopped
• 1/2 a bell pepper, chopped
• 1/2 - 1 mildish hot pepper like jalapeno, poblano or serrano, seeded and chopped (optional)
• 1/2 cup cilantro leaves, lightly packed
• Lime Cilantro Dressing:
• about 1 cup fresh cilantro leaves, lightly packed (some stems are fine too)
• 3-4 cloves garlic (use 4 if they're small)
• about 1/4" slice fresh ginger root, peeled
• 2 Tbs maple syrup
• 2 tsp balsamic vinegar
• 1/4 tsp salt
• zest of 1 lime
• juice of 2 limes
• 1/4 tsp crushed red pepper flakes
• 1/2 cup olive oil

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