Mexican Quinoa Salad with Corn and Black Beans

  • 1 cup red quinoa
  • 2 cups water
  • 2 cups cooked black beans of your choice, drained of all liquid and rinsed
  • 1 cup cooked corn (fresh, cut off the cob is best, but you can also used canned or frozen)
  • 1/2 lb green beans
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 2-3 Tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • Zest and juice of 1 lime
  • 2 Tbsp red wine vinegar
  • 3 Tbsp good extra virgin olive oil
  • Kosher salt and fresh cracked black pepper

Place quinoa in a medium sauce pot with 2 cups water and a pinch of salt.  Bring to a boil, then reduce to a simmer, cover and cook about 10 minutes or until all liquid is absorbed.  Fluff with a fork and set aside to cool (You will want to assemble the salad when quinoa is still warm, but not hot).  In a large pot of boiling salted water, blanch the green beans for about 5 minutes (they should be cooked, but still crisp), then transfer them to an ice water bath.  When cool, drain them and cut into 1 inch batons.  In a large mixing bowl combine the quinoa, black beans, corn, green beans, diced onion, diced pepper, cumin, lime zest and juice, vinegar, and olive oil.  Season to taste with salt and pepper and garnish with chopped cilantro.

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