Black Bean and Corn Quinoa Salad

Recipe Description:

Beans are so healthy, they have it all; the fiber, the protein, lots of vitamins, minerals and protective phyto-chemicals. Neutralize the phytic acid, which blocks absorption of some of the minerals, with just a tablespoon of apple cider vinegar per cup of beans in the the soaking liquid for 12-24 hours. Of coarse they cook up faster this way too. Black beans are so versatile as they are fairly small and become soft while holding their shape. I added quinoa to my salad, another power house, which is totally optional. It should be soaked and cooked separately. I bet avocado would be good in this too. I love the light dressing, it brightens the flavor of the salad/salsa.

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