Southwest Bean and Quinoa Salad

~from Savoring Time in the Kitchen

Serves 6-8

2 12-oz cans organic black beans, drained and rinsed

1 cup quinoa, rinsed

3 tablespoons sherry vinegar (or try my favorite, Champagne vinegar)

1 tablespoon low sodium soy sauce

1 tablespoon fresh lime juice

1 chipotle pepper in adobo, chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 scallions, white and light green parts only, thinly sliced

1 yellow bell pepper, finely diced

1/4 cup chopped cilantro

In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover and simmer over low heat about 15 minutes or until water is absorbed. Turn the cooked quinoa out onto a large plate or small sheet pan.  Spread out to cool. 

In a large bowl, whisk the vinegar, soy sauce, lime juice and chopped chipotle pepper. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, yellow pepper and cilantro. Season with salt and pepper, toss to combine and serve.

Do ahead:  May be made the day before.  Still tastes great after two days refrigerated!

Adapted from Food and Wine