Summer is a hard time for me cooking wise. I don’t want the heavier comfort foods I am crazy about in the winter. It’s too hot. And we also take advantage of the longer days and get up to all kinds of things and have later, more casual dinners. So I’m up for anything that’s cool and light and super easy to make and have around. This recipe (well a recipe similar to this) was in my Google Reader for a while before I tried it but when I did I was an instant fan. I traded out vinegar for lime juice (I love anything with lime in it) and nixed the cilantro, but of course you can put these back in for a slightly different flavor.
Ingredients
- 2 cups cooked quinoa
- 1 cup finely diced red pepper
- 1-2 mangoes finely diced
- 1 can black beans rinsed and drained
- 2 T lightly flavored oil (sunflower oil was what we had)
- juice of two limes
- 1 tsp cumin
- salt and pepper
- cilantro, chopped (optional)
- scallions, chopped (optional)
Directions
Combine lime juice, oil, cumin and S&P in a small bowl. Whisk until well combined. Combine the rest of the ingredients in a medium sized bowl and toss with dressing. I think this is best served chilled. We first ate it with Garlic Lime Chicken and I imagine it would be a great thing to take to any picnic or to have with burgers as well. Tomorrow I’m having it with Tortilla Encrusted Tilapia from Costco. mmmmm
Nutritional Info (1 cup)
Calories 150; Sodium 59 mg; Total Fat 6g; Potassium 31 mg; Saturated 0g; Total Carbs 35g; Protein 6g