For the Salad
1 1/2 cups cooked quinoa
1 1/2 cups cooked black beans or 1 15 oz can. If using canned, rinse and drain.
1 cup corn
1 cup red bell pepper, diced
1/4 cup scallions, minced
1/4 cup cilantro, chopped fine
For the Dressing
1 T balsamic vinegar
5 T fresh lemon juice
1 tsp salt
1 tsp cumin
1/4 cup olive oil
Cook the quinoa according to package directions.*
If cooking beans from scratch, see Bean Cooking Chart for details.
Mix the quinoa, beans, corn, pepper, onion and cilantro in a large bowl.
In a small bowl mix the vinegar, lemon juice, salt, cumin and olive oil.
Pour the dressing over the salad and mix.
*Cooking directions for quinoa: Rinse 1 cup of quinoa and drain. Add quinoa and two cups of water to a pot. Cover and bring to boil. Lower the temperature to low and simmer for 15-20 minutes, or until all of the water is absorbed. Let it cool before assembling the salad.
For a little kick, add 1/4 teaspoon of cayenne pepper or red pepper flakes.
Enjoy this salad for lunch or dinner, on its own or over salad greens or spinach.