Kaniwa And Black Bean Salad -Gluten Free!

thefatveganchef's picture

Jun. 25, 2015

Today I will be showing you how to make an earthy and zesty Kaniwa and black bean salad. It is easy to make, and gluten free.


For salad:
Kaiwa 1 1/2 Cup (24 tbs)
Canned black beans 15 1/2 Ounce (1 can)
Red wine vinegar 1 1/2 Tablespoon
Sea salt To Taste
Grains of paradise/Black pepper To Taste
Corn cob 2 , roasted, removed from cob
Diced bell pepper 3/4 Cup (12 tbs)
Jalapeno peppers 2 , roasted, seeded, skinned, and diced finely
For cooking kaniwa:
Water 3 Cup (48 tbs)
Sea salt 1 Teaspoon
For dressing:
Freshly squeezed lime juice 5 Tablespoon
Sea salt 1 Teaspoon
Cumin 1 1/4 Teaspoon
Extra virgin olive oil 1/3 Cup (5.33 tbs)



In a pot, boil water with salt. Add kaniwa and stir well.

Cover with lid and cook for 20 minutes. Once done, fluff and pop into refrigerator.

In a large bowl, combine black beans, red wine vinegar, sea salt, grains of paradise and mix well.

Add corn kernals, bell peppers, jalapeno peppers, cooked kaniwa and mix well.

Chill until serving.

For dressing, combine lime juice, sea salt, cumin, olive oil and whisk well.


Serve with dressing and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 676Calories from Fat 180

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1246 mg51.92%

Total Carbohydrates 98 g32.7%

Dietary Fiber 18 g72%

Sugars 8 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet