Ingredients
Scale
- Salad
- 2 cups of Randall Pinto Beans, drained (reserve jar)
- 3 cups quinoa, cooked
- 1/2 cup raisins, soaked in sherry
- 1 medium red pepper, roasted
- 1/2 medium red onion, minced
- 6 scallions, sliced
- sherry vinaigrette(see below)
- Sherry Vinaigrette
- 1/4 cup candied ginger, minced
- 1 tbsp. black pepper, finely ground
- 2 tbsp. sugar
- 5 tsp. garlic, minced
- 3 tbsp. sherry soaked raisins, minced
- 2 tbsp. pomegranate juice
- 1 1/2 cups olive oil
- 1 tsp. salt
- 1 cup sherry vinegar
- 3 tbsp. raisin sherry liquid
- Sherry Soaked Raisins
- 1/2 cup dry sherry
- 3/4 cup raisins
Instructions
- Soak raisins in the in the dry sherry overnight.
- Reserve 3 tbsp raisins plus soaking sherry juice.
- Make the salad:
- Combine all ingredients in a large bowl.
- Rinse out Randall Pinto Beans
- Combine all vinaigrette ingredients in the reserved Randall Beans jar and shake.
- Pour 1/2 cup of vinaigrette over salad.
- Toss salad.
- Notes:
- Other grains, such as wild rice or bulgar can be substituted for the quinoa. Use the leftover vinaigrette as a marinade.