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.
