I made this at my workshop last week at the Cleveland Foodbank, and it went over great. This is a nice, refreshing salad that can feed a crowd. It’s also great for packing in lunches – quinoa is high in protein so it’s a satisfying dish all on its own.
Ingredients
1 1/2 cups quinoa
1 can black beans, rinsed
1 1/2 tablespoons red-wine or balsamic vinegar
1 1/2 cups sweet corn (1-3 cobbs of corn)
1 or 2 finely chopped bell peppers
1/4 cup finely chopped fresh parsley or cilantro
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 teaspoon pepper or crushed red pepper
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
Directions:
Rinse quinoa until water runs clear and drain in a large fine sieve. In a saucepan of 2 1/2 cups of boiling water cook quinoa 15 minutes. Strain quinoa in sieve and put into a large bowl. 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, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil, whisk together. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.