We featured this recipe in our August issue, alongside a story about Local Matters' new workplace program, Wellness Matters.
We featured this recipe in our August issue, alongside a story about Local Matters' new workplace program, Wellness Matters. After the salad was photographed in our studio, Columbus Monthly staffers had a delicious, healthy lunch with it. The salad got unanimous approval, even raves, for its bright flavors and color. We recommend it wholeheartedly!
Serves 4 to 6 as an entrée or 8 as a side dish
Ingredients1-1/2 cups quinoa, pre-rinsed [Note: If quinoa has not been pre-rinsed, see instructions below.] 3 cups water 1 can (15 ounces) black beans, drained and rinsed 1 1/2 tablespoons red-wine vinegar Salt & pepper to taste 1 1/2 cups cooked corn (we used thawed frozen corn) 3/4 cup diced red bell pepper 1 cup diced fresh tomatoes (if in season) or substitute halved cherry or grape tomatoes 1 jalapeno pepper, seeded and diced small 3 green onions, sliced 1/4 cup minced fresh cilantro (we used parsley in respect of the cilantro-averse)
For dressing5 tablespoons fresh lime juice 1 teaspoon salt 1 1/4 teaspoons ground cumin 1/3 cup olive oil
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.