My mom makes this uh-maze-ing Black Bean Salsa. It’s 4 simple main ingredients {black beans + corn + red pepper + red onion} plus 3 ingredients for the dressing {balsamic + dijon + (optional) olive oil}. A little salt and pepper and bam, you’re good to go. It’s a great dip but I also love it over salmon or over a salad as the dressing.
My college buddy and RD blogger Rachel posted the salsa on her blog Delicious Balance not too long ago. I’d shared the recipe with her for a project in one of our college classes and she loved it as much as I do. She’s been making it since! Smart lady. It really is my go-to salsa for “can you bring an app over for the par-tay?”.
When Rachel shared it I was reminded of its great flavors and wanted to use those for a new dish. So, with that, here ya go. Southwest Quinoa Taco Salad Bowl.
- 1 cup quinoa
- 2 cups water
- 2 cloves garlic, minced
- 2 limes, zested (we'll use the juice later!)
- 1½ teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 lime, juiced
- 1 tablespoon coconut oil
- 1 pound grass-fed beef
- ½ teaspoon each salt and pepper
- ½ teaspoon cumin
- 1 head romaine, chopped
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- 1 tomato, diced
- 1 avocado, sliced
- ¼ cup sour cream
- In a medium saucepan combine quinoa, water, garlic, lime zest, chili powder, salt and pepper. Bring to a boil, then cover and reduce to a simmer for 15 minutes.
- While the quinoa cooks, add the corn, black beans, bell pepper and juice of 1 lime to a large mixing bowl. Once the quinoa is cooked, allow it to cool slightly then add it and stir to combine. Set aside.
- Heat a heavy bottom skillet over medium - medium high. Add coconut oil. Season beef with salt, pepper, and cumin. Add beef to the pan and don't stir for at least 3 min or until browned. Then continue cooking and break up the meat with a spoon for another 5-7 minutes or until cooked.
- Toss the romaine with the juice of one lime and olive oil. Season with salt and pepper.
- To assemble, plate the dressed romaine on the bottom of your dish. Top with quiona salad, beef, tomato, avocado and sour cream.
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