Quinoa and black bean salad

1 servings

Ingredients

Quantity Ingredient
1½ cup Quinoa; (small disk-shaped
; seeds)*
1½ cup Cooked black beans; rinsed if canned
1½ tablespoon Red-wine vinegar
1½ cup Cooked corn; (cut from about 2
; large ears)
¾ cup Finely chopped green bell pepper
2 Pickled jalapeno chilies; seeded and minced
; (wear rubber
; gloves)
¼ cup Finely chopped fresh coriander
5 tablespoons Fresh lime juice; or to taste
1 teaspoon Salt
1¼ teaspoon Ground cumin; or to taste
⅓ cup Olive oil

Directions

FOR DRESSING

*available at specialty foods shops and natural foods stores In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and coriander and toss well.

Make dressing:

In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste.

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Serves 4 to 6 as an entree or 8 as a side dish.

Gourmet July 1994

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Converted by MM_Buster v2.0l.

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