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
- 1-1/2 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)
- 5 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 1/4 teaspoons ground cumin
- 1/3 cup olive oil
- If quinoa has not been pre-rinsed: Place quinoa in a medium stainless steel bowl and wash in at least five changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear. Drain in a large fine sieve.
- Place the quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has been absorbed, about 15 minutes. Once quinoa is done cooking, remove pan from heat, uncover and allow quinoa to cool.
- Meanwhile, combine beans, corn, red bell pepper, jalapeno, and cilantro in a large bowl. Add red wine vinegar, salt and pepper, and toss well.
- Once quinoa has cooled to room temperature, toss it with remaining salad ingredients.
- Make the dressing. In a small bowl whisk together olive oil, lime juice, salt, and cumin. Drizzle dressing over salad and toss well.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.