Although the summer is winding down now (yikes!) we still have plenty of 80 degree days left here in Michigan to enjoy the great outdoors. I am definitely trying to spend as little time as possible indoors which is why I made this salad that takes only 20 minutes to make.
And yes, another post on an ancient grain. I can’t help myself. They are filled with fiber and so many excellent nutrients AND pair so well with a variety of vegetables. You really can’t go wrong. I had my husband in mind when I created this southwest quinoa salad for his love of all things Mexican flavored. And yes, he gave it two thumbs up!
Let’s talk beans. Black beans (as well as all beans) are an excellent source of fiber with 7 grams of fiber for each 1/2 cup. Beans are also high in protein which is especially great for vegetarians who are trying to meet their protein needs easily. I personally rarely use dry beans since they take a bit more time than I am willing to spend in the kitchen. So I purchase canned beans and look for low sodium options when available. But regardless if you can find low-sodium options, I suggest always draining and rinsing beans before cooking with them. Studies show that draining and rinsing canned beans can reduce the sodium by 40-50 percent!
For those of you with kiddos or are teachers, hope you are enjoying the last few weeks of August before school starts (if it hasn’t started already), I know my kids and I will be!
Here are a few more of my favorite salads…
Burrito Salad via The Lean Green Bean
This Southwest Quinoa Salad first appeared on Chocolate Slopes.