Ingredients
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 (cut from 2 large ears)
3/4 cups finely chopped green bell pepper
2 jalapeno chilies, seeded and minced
1/4 cup finely chopped fresh cilantro
FOR DRESSING:
5 tablespoons fresh lime juice
1 teaspoon salt
1 1/4 teaspoons ground cumin
1/3 cup olive oil
Preparation
Cook quinoa according to package directions (2 parts water to 1 part quinoa, bring to a boil, cover and simmer about 15 minutes or until all water is absorbed).
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, jalapenos and cilantro and toss well.
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.
