Sunday, May 29, 2011

Quinoa, Black Bean and Corn Salad

Since discovering quinoa I've been trying to make it more often. I really like the nutty taste and texture. I made a wonderful Black Bean and Quinoa Chili during the winter, today it's a salad to serve at tomorrow's cookout.

  • 1 1/2 cups quinoa
  • 1 can black beans, drained and rinsed
  • 1/4 cup red onion, diced
  • 1/4 bell pepper, diced
  • 2 ears of roasted corn, kernels cut off the cob
  • 1/2 cup cucumber, sliced and cut into fourths
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspooon salt
  • 1 teaspoon ground black pepper

Cook quinoa according to package directions. Set aside to cool.

Combine all other ingredients in a large bowl.

Stir ingredients well. Add quinoa and allow to sit for at least 30 minutes for flavors to marry.

Add extra salt or pepper as desired.


Post a Comment