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Quinoa and Black Bean Salad




Source of Recipe


Suzie


List of Ingredients




Quinoa and Black Bean Salad

1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp red wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp garlic, minced fine
1/4 tsp cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 ts. ground cumin
1/3 cup olive oil



Recipe



Rinse quinoa in a fine sieve under cold running water until water
runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a
boil, then cover and simmer 20 minutes or until water is absorbed
and quinoa is tender. Fluff quinoa with a fork and transfer to a
large bowl and allow to cool.

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

Add beans, corn, bell pepper, scallions, garlic, cayenne and
coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add
oil in a stream while whisking. Drizzle over salad and toss well
with salt and pepper. Salad may be made a day ahead and
refrigerated, covered. Bring to room temperature before serving.

Makes 6 to 8 entrée servings or 16 side-dish servings