Quinoa, Corn and Black Bean Salad from Suzanne Treichel

 

 

 

QUINOA, CORN AND BLACK BEAN SALAD

2 ½ cups cooked quinoa

3 ears corn, kernels removed (about 2 cups) (I use frozen corn usually)

1 red bell pepper, roasted, seeded and diced

½ small red onion, diced

2 cups cooked black beans or one 15 oz. can, drained and rinsed

1 cup finely chopped cilantro

6 green onions, thinly sliced

1 jalapeno pepper, minced (for less heat, remove the seeds) (I used canned chili’s)

Zest of 1 lime and juice of 2 limes (I don’t use zest)

1 T cumin seeds, toasted and ground (I use ground cumin)

Salt to taste

 

Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.  Serves 4

 

Recipe from Forks Over Knives, The Cookbook