1 ½ cups cooked black beans, drained and rinsed if canned (1 can)
1 ½ cups fresh or cooked corn (cut from 2 large ears)
¾ cup diced red pepper (1 small pepper or ½ large)
½ large red onion, diced (soaked in ice water if you want to cut the harsh onion flavor)
1 jalapeno, seeded and minced (optional)
¼ cup finely chopped cilantro
1 teaspoon sea salt
¾ teaspoon ground cumin
⅓ cup fresh lime juice (about 1 ½ limes)
⅓ cup unrefined, extra-virgin olive oil
Instructions
Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups of water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and place a kitchen towel over the pot. Place the lid over the towel and let sit covered for 5 -10 minutes.
Transfer quinoa to a serving bowl, fluff with a fork and cool slightly. Add beans, corn, red pepper, onion, (optional) jalapeno and cilantro. Sprinkle with cumin and sea salt.
In a small bowl combine lime juice and olive oil. Pour over salad and mix well. Taste for seasoning.
Notes
Options for substitutions/additions: Also delicious in this salad are sautéed zucchini, diced celery, diced fresh mango, sliced scallions, diced tomato or diced avocado.
Recipe by Pamela Salzman at https://pamelasalzman.com/southwestern-quinoa-salad-recipe/