Quinoa Salad with Black Beans and Corn

Ingredients

• 1 cup Quinoa
• 1 can (15 oz) Black Beans
• 1 cup Corn
• 1 medium Bell Pepper
• 0.25 cup Red Onion
• 3 tablespoons Lime Juice
• 2 tablespoons Olive Oil
• 0.25 cup Cilantro
• 1 small Jalapeno
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse it under cool running water for 1 minute. Transfer the rinsed 1 cup of quinoa to a medium saucepan and add 2 cups of water and 0.5 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa is cooking, open the 1 can (15 oz) of black beans and drain them. Rinse the drained black beans under cool water. Open the 1 cup of corn and drain any liquid.
3. 3Wash the 1 medium bell pepper and the 0.25 cup of red onion. Finely dice the 1 medium bell pepper into 1/4-inch pieces. Finely dice the 0.25 cup of red onion into 1/4-inch pieces.
4. 4Finely mince the 1 small jalapeno. Measure the 3 tablespoons of lime juice, 2 tablespoons of olive oil, and 0.25 cup of cilantro into a small bowl. Add the minced 1 small jalapeno, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper to the small bowl. Whisk these ingredients together until well combined to make the dressing.
5. 5Fluff the cooked 1 cup of quinoa with a fork. In a large bowl, combine the fluffed 1 cup of quinoa, the drained 1 can (15 oz) of black beans, the drained 1 cup of corn, the diced 1 medium bell pepper, and the diced 0.25 cup of red onion.
6. 6Pour the prepared dressing over the ingredients in the large bowl. Toss everything together gently until all ingredients are evenly coated with the dressing. Serve the quinoa salad chilled or at room temperature.

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