Looking for a high protein, high fiber, low-fat meal?
This is it! I have to admit that in order to make this dish I used canned beans. If I had the time I would have made the beans from scratch. Now that I have a pressure canner, cooking beans will be a snap!
1 can Cannellini Beans
1 can chili beans or pink beans
1 can Garbanzo Beans
1 can whole kernel corn
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, finely chopped
1 jalapeno, finely chopped
1 cucumber, seeded and chopped
3 tablespoons lime juice
pepper to taste
*Do not add salt if you are using canned food*
If you are using canned beans, rinse and drain. Add all ingredients into a large bowl and mix thoroughly. Refrigerate 1 hour before serving to let the flavors mix.
For the Quinoa, prepare according to the package.
Mine says to use twice as much water as quinoa.
I used 1 cup quinoa and 2 cups water. Once it was fully cooked I added 1 tablespoon of coconut oil while it was still hot and mixed thoroughly.
My preference: Add the quinoa and bean salad to a bowl and top with a dollop of fat-free sour cream. Best served cold.
This is a great make-ahead meal. I made this for lunch today and there is plenty for tomorrow and maybe the next day. Saves time and money!
I didn't forget about the Coconut Oil Givaway winner!!!
Kristen Y. you have been notified. Check your email!