Quinoa and Black Bean Salad

image1INGREDIENTS

1 1/2 cups quinoa

1 1/2 cups cooked black beans, rinsed if canned

1 1/2 tablespoons red-wine vinegar

1 1/2 cups cooked corn

3/4 cup finely chopped green bell pepper

2 pickled jalapeño chilies, seeded and minced

1/4 cup finely chopped fresh cilantro

green onion

For dressing

  • 5 tablespoons fresh lime juice, or to taste
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cumin, or to taste
  • 1/3 cup olive oil

 

PREPARATION

In a saucepan of boiling water cook quinoa 10 minutes.

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

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, cilantro and toss well.

Make dressing:

In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Bring salad to room temperature before serving.

ADD NOTES
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