The right food can make all the difference when it comes to planning the perfect picnic.  Petty’s Meat Market, Suntree owner Leigh Pettigrew suggests the following:

Quinoa and Black Bean Salad

1 1/2 cups quinoa

1 1/2 cups cooked black beans, rinsed if canned

1 1/2 tbsp. red wine vinegar

1 1/2 cups mango

1 1/2 cups red shredded cabbage

3/4 cup finely chopped red bell pepper

2 pickled jalapeno chilies, seeded and minced

1/4 cup finely chopped fresh coriander

For dressing:

5 tbsp fresh lime juice, or to taste

1 tsp. salt

1 1/4 tsp. ground cumin

1/3 cup olive oil

Cook quinoa according to directions on label.

While quinoa is cooking, in a small bowl toss beans with vinegar, salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, mango, red cabbage, bell pepper, jalapenos, and coriander and toss well.

Make dressing:

In a small bowl whisk together lime juice, salt, and cumin and whisk in oil in a stream.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead. Bring to room temperature before serving.

This salad pairs well with Seven Hills Pino Gris.

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