Quinoa Salad with Black Beans and Corn

Rinse the 1 cup quinoa under cold water.

Combine the 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

15 min

Let the quinoa stand, covered, for 10 minutes minutes. Fluff with a fork and let cool completely.

10 min

While the quinoa cools, drain and rinse the 15 oz black beans and the 15 oz corn. Dice the 1 piece red bell pepper and the 0.5 piece red onion.

In a small bowl, whisk together the juice of 2 piece lime, 3 tbsp olive oil, 1 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper.

In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, and red onion. Add the chopped cilantro.

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 30 minutes to let the flavors meld.

30 min