Corn & Black Bean Quinoa Salad
 

Corn & Black Bean Quinoa Salad

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A great side dish at a picnic or barbecue, or as a main dish for four people. This salad also travels well and would be a good packed lunch.

SERVING SIZE

a crowd

INGREDIENTS

1 cup uncooked quinoa

1 can black beans, rinsed, or 1 1/2 cups cooked black beans

1 cup finely chopped bell pepper or cubanelle peppers

2-3 ears of corn, cooked and cut from ear

1/4 cup finely chopped fresh cilantro

2 tablespoons red wine vinegar

1/3 cup fresh lime juice

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/3 cup olive oil

 

INSTRUCTIONS

To cook quinoa: Place 1 cup quinoa and 2 cups water into 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Let quinoa cool.

Meanwhile, soak the black beans in vinegar.

In a small bowl, whisk together lime juice, salt and cumin, whisking while pouring in olive oil.

When the quinoa is done, mix beans, corn, bell pepper and cilantro in a large bowl. Dress quinoa salad with lime juice mixture and salt and pepper to taste.

  PRINT VERSION

vegetable plate

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