Corn, Black Bean and Quinoa Salad

From the kitchen of One Perfect Bite...This quick to assemble salad is perfect for picnics or al fresco dining. The salad, which is very easy to make, is prepared with pantry ingredients, and you can have it ready to chill in less than 30 minutes. I've made this several times now, and the only change I've made to the original recipe is to double the ingredients for the salad dressing. I serve this with a simple grilled chicken or lamb chops for the Silver Fox, but given my druthers, I'd serve it as a main course. It certainly would be a perfect meatless addition to your next buffet. While the salad will keep for several days, and will actually improve in flavor, the cilantro will lose its lovely color as it sits. I do hope you will give this simple recipe a try. Here is how it is made.

Corn, Black Bean and Quinoa Salad...from the kitchen of One Perfect Bite courtesy of the Daily Burn

Ingredients:
1 tablespoon fresh lime juice
1 tablespoon white vinegar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup quinoa, rinsed
1 cup cooked or canned black beans, drained
3 cups frozen corn, thawed
1 small red bell pepper, seeded and finely diced
3 scallions, finely minced
2 tablespoons minced fresh cilantro

Directions:
1) Combine lime juice, vinegar, oregano, salt, pepper and oil in a jar with a well-fitting screw top. Shake until emulsified and set aside.
2) Bring 2 cups of water to a boil in a small saucepan, add quinoa, reduce to heat to low, cover and simmer until quinoa is tender and all water has been absorbed, about 15 minutes. Transfer quinoa to a colander and rinse under cold running water. Drain thoroughly and transfer to a large bowl.
3) Add black beans, corn, bell pepper, scallions and cilantro to the quinoa bowl. Pour in dressing and toss to coat all ingredients well. Chill in the refrigerator for at least an hour before serving. Yield: 6 servings.

                    

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