Black Bean Quinoa Salad

[ChefShane]

Ingredients
1/2 heart of Romaine lettuce (rinsed and chopped)

1/2 cup canned black beans (rinsed)
2/3 cup quinoa (rinsed and cooked according to package instructions, then chilled and lightly tossed in extra virgin olive oil)

1 Roma tomato (just the flesh, diced, with seeds discarded)

1/2 mango (peeled, stoned, & diced)

1/2 avocado (peeled, pitted, & diced)

1 chili pepper such as jalapeno or Anaheim (seeded and diced small)

4 Tbsp lime juice
2 Tbsp extra virgin olive oil

Lemon Vinaigrette (recipe follows)

Directions
In a small mix bowl or food storage container, use a spoon to toss tomatoes, black beans, salt, and pepper in extra-virgin olive oil to coat (can be done the day before). In another small mix bowl or food storage container, gently toss mango, avocado and chili pepper in lime juice, making sure to coat well. In a small mix bowl use tongs to toss desired amount of romaine and quinoa in Lemon Vinaigrette then scoop on to plate or salad bowl. Scatter the tomato-bean mixture over the lettuce, then mound the mango-avocado mixture on top.

Lemon Vinaigrette

serves about 4

Ingredients

1/2 bunch parsley (rinsed thoroughly, stems removed)

1/2 bunch cilantro (rinsed thoroughly, stems removed)

1/2 clove garlic (peeled)

1/4 cup lemon juice

1/8 cup apple cider vinegar
1 Tbsp Olive oil
Fresh course ground black pepper (to taste)

Directions
Add all but olive oil to blender container, and mix until well blended. Remove the center top piece on blender container lid and add olive oil in a slow, steady stream while blending to thoroughly combine.