Combine the black bean salad with the cooled quinoa and mix thoroughly. Taste and season as necessary. (It will continue to build flavor as it sits.)
Serve, garnished with the pine nuts and cilantro sprigs (if using) at room temperature or chilled, or refrigerate to serve at a cookout or potluck later. It can be made up to a day ahead.
I’ve had this recipe in my file since 2014 and never tried it. I was long on black beans I’d made in my instant pot and the reviews, although not many, were great. I was not dissatisfied. This is a fabulous recipe. I made it with grilled veggies and served it at Roin temperature. Delicious and will make again!
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