Healthy eating: Quinoa and black bean salad |

Healthy eating: Quinoa and black bean salad

Healthy Eating

Quinoa and black bean salad

1 cup uncooked quinoa

2 cups water

1 can (15 oz.) black beans, rinsed

1 ½ cups frozen corn, thawed

3/4 cup chopped green bell pepper

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon finely chopped jalapeno (wear rubber gloves)

Salt and pepper to taste

For dressing:

1/3 cup olive oil

3 tablespoons fresh lime juice (about 2-3 limes)

2 tablespoons red wine vinegar

1 tablespoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon salt

Rinse the quinoa and place the grains in a medium sauce pan with two cups of water. Bring mixture to a boil, cover and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 15 to 20 minutes, then let cool. Add beans, corn, bell pepper, onion, cilantro and jalapeños to quinoa, and toss well. In a small bowl, whisk together the dressing ingredients. Drizzle dressing over salad, toss well and add salt and pepper to taste. Salad may be made one day ahead and chilled overnight. Bring salad to room temperature before serving. Serves 8.

Recipe provided by Karen Massey

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