Quinoa, black bean and corn salad

Jump on the quinoa bandwagon with this hearty and healthy quinoa, black bean and corn salad.

Pack this quinoa salad in a picnic basket or bring it to a potluck for a delicious crowd-pleasing side dish.

Quinoa, black bean and corn salad recipe

Adapted from The South American Table

Serves 8

Ingredients:

• 1 cup quinoa, thoroughly washed in a fine sieve (unless prerinsed)
• 1-3/4 cups water
• 1 (15 ounce) can black beans, thoroughly drained and rinsed
• 1 cup frozen corn
• 1/2 red bell pepper, seeded and finely chopped
• 1 jalapeño, seeded and minced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper

Directions:

1. In a medium saucepan combine the quinoa and water. Bring to a boil, reduce heat, cover and simmer until all of the water has been absorbed. Do not remove the lid. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool slightly.
2. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, jalapeño, red onion and cilantro. Mix well.
3. In a small bowl whisk together the olive oil and balsamic vinegar and pour over the quinoa mixture. Toss to coat. Season with salt and pepper, as needed.

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