QUINOA, CORN AND BLACK BEAN SALAD 

By Linda Sue Mckenzie

Quinoa is an ancient grain that is not only delicious and versatile but provides a complete protein.
Quinoa + Beans= SUPER PROTEIN SALAD!

Serves 4-6
 

* 1 1/2 cups quinoa 
* 1 1/2 cups cooked black beans; (rinsed if using canned beans)

* 1 1/2 tablespoons red wine vinegar

* 1 1/2 cups cooked corn kernels, cut from 2 ears of corn

* 3/4 cup finely chopped red bell pepper

* 1/4 cup cilantro, finely chopped

* salt and freshly ground black pepper

Soak the quinoa in cold water for 15 minutes. Drain in a mesh colander and rinse well, rubbing the grains together. (This step helps to remove “saponin”, a coating on the quinoa.)

Place quinoa in a 2 quart pot of boiling salted water, cover, and cook for 15 minutes. Drain and return to pot.

Remove from heat but keep covered for 15 minutes more.
Toss black beans with vinegar in a small bowl. Add salt and pepper to taste.

Transfer quinoa to large bowl and cool. Add bean mixture, corn, red pepper and cilantro, tossing well.

DRESSING ( optional but highly recommended!)
 

* 5 tablespoons fresh lime juice

* 1 teaspoon salt

* 1 1/4 teaspoon ground cumin

* 1/3 cup extra- virgin olive oil
 

Whisk together lime juice, salt and cumin in a small bowl. Slowly stream in olive oil, whisking.Drizzle salad with dressing and toss well.
Taste for seasoning and add salt and freshly ground pepper as desired.

This can be made the day before and refrigerated. Bring to room temperature before serving.

Thank you Linda for making this yummy recipe with my favorite whole grain, Quinoa!!  Luana