- 4
Ingredients
- 1 1/2 cups quinoa (small disk-shaped seeds)
- 1 1/2 cups cooked black beans, rinsed, if canned
- 1 1/2 tablespoons red-wine vinegar
- 1 1/2 cups cooked corn (cut from about 2 large ears)
- 2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
- 1/4 cup finely chopped fresh coriander
- For dressing
- 5 tablespoons fresh lime juice, or to taste
- 1 teaspoon salt
- 1 1/4 teaspoons ground cumin, or to taste
- 1/3 cup olive oil
Preparation
Step 1
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 according to directions. Drain quinoa in sieve and rinse under cold water.
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, jalapeno, 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.