Ingredients

3 tablespoons lemon juice

3 tablespoons olive oil

3 tablespoons minced fresh cilantro or parsley

Sea salt and freshly ground black pepper, to taste

1-1/2 cups water

1 cup fresh or frozen corn

1/2 cup quinoa, rinsed thoroughly

1/2 teaspoon cumin seeds, toasted

1 cup cooked black beans, rinsed and drained

1 medium tomato, diced

3 tablespoons minced red onion

Preparation

  1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
  2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
  3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.