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Quinoa and Black Bean Salad




Source of Recipe


Hel


List of Ingredients




Quinoa and Black Bean Salad


1 1/2 cups quinoa, well rinsed
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 parsley, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

Recipe





Rinse quinoa in a fine sieve under cold running water until water runs clear. This step is important--don't omit!

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 with a fork, transfer to a large bowl and allow to cool.

While quinoa cooks, toss beans in a small bowl with vinegar, salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and parsley to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt and cumin. 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.