Black Bean, Corn and Tomato Quinoa Salad
Ingredients
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 3 tablespoons olive or vegetable oil
- (recipe calls for ½ teaspoon sugar but I leave out)
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- ½ to ¾ cup corn (ideally, use fresh corn - cut kernels from 1-2 ears of corn and blanch for 1 minute before adding
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Instructions
Whisk together lime zest and juice, oil, (sugar), salt, and pepper in a large bowl. (Can actually substitute any vinaigrette in a pinch but do add the lime if you can.) Wash and cook quinoa in a medium pot of boiling salted water until almost tender, about 10 minutes. Drain and add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.