Black Bean Quinoa Salad
This recipe was a modification of my friend Rachel’s recipe/the American Cancer Society’s recipe. It is a wonderful, healthy crowd pleaser, perfect for summer BBQs offering a great source of protein and vegetables. The various textures and colors make this salad ideal!
1½ cups quinoa
1½ Tbsp. balsamic vinegar (or can use red wine vinegar)
1 can of black beans, rinsed and drained (preferably no salt added)
1 can cooked corn (can use fresh, canned or frozen)
1 medium red bell pepper, seeded and chopped
4 medium scallions, chopped
1 tsp. finely minced garlic
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lemon juice (or lime juice)
1/2 tsp. salt
1¼ tsp. ground cumin
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2¼ cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
Fluff quinoa with a fork and transfer to large bowl and allow to cool.
While quinoa is cooking, in small bowl toss beans with vinegar.
Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well. If desired, add salt and pepper, to taste. Salad may be made a day ahead and refrigerated. Bring to room temperature before serving.