Jicama Black Bean And Quinoa Salad Food

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

JICAMA, BLACK BEAN AND QUINOA SALAD

Steps:

• Place quinoa in a small pot with 2 cups water.
• Cover and simmer until quinoa is tender, 15 to 20 minutes.
• Drain off any excess water, fluff and set aside until cool.
• Whisk together rice vinegar, lime zest and juice, and orange zest and juice in a large bowl.
• Add jicama, bell pepper, cilantro, black beans and cooled quinoa, and toss well to combine.
• Let sit at least 10 minutes before serving.
• Garnish with cilantro and sesame seeds before serving.
• Enjoy chilled or at room temperature.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

JICAMA BLACK BEAN SALAD

Steps:

• Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
• To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

ORANGE AND JICAMA QUINOA SALAD

Steps:

• In a large bowl combine quinoa, jicama, cilantro, red onion and oranges.
• In a small bowl, combine remaining ingredients. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

ZESTY CHICKEN AND BLACK BEAN SALAD - STARBUCKS COPYCAT

Steps:

• Place first 7 ingredients into a cruet or shaker.
• Shake until well blended. Set aside.
• Divide quinoa onto individual plates or bowls.
• Divide salad greens and layer on top of quinoa.
• Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
• Layer sliced chicken breast on top.
• Drizzle with salad dressing.
• Enjoy!

JICAMA, TOMATO, AND BLACK BEAN SALAD

Steps:

• Whisk together the lime juice, garlic, and cumin in a large bowl and slowly whisk in oil.
• Add beans, jicama, tomatoes, onion, and cilantro, tossing to combine, then season with salt and pepper and serve!

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Steps:

• Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
• Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)