Black Bean, Corn & Quinoa Salad

Serves 4–6

1 cup uncooked quinoa, well rinsed
1/4 cup minced red onion
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, thawed
3 Roma tomatoes, seeded and diced
1 Tbsp. minced jalapeno (more or less to taste)
1/4 cup chopped cilantro
3 Tbsp. olive oil
Juice of 1 large lime
1/2 tsp. ground cumin
Salt and pepper to taste

Bring a pot of well-salted water to a boil; add quinoa, reduce heat to a simmer and cook 15 minutes until tender. Drain and fluff quinoa with a fork. Place red onion in a bowl and cover with cold water; let sit 15 minutes (this tames the onion’s strong flavor), then drain and pat dry with paper towel.

Meanwhile, combine beans, corn, tomatoes and jalapeno in a large bowl. Add warm quinoa and drained red onion. Drizzle olive oil and lime juice over all and toss gently to coat. Add cumin, cilantro and a generous pinch of salt and toss gently to combine. Taste and adjust seasoning.

Nutrition Information (per serving):

Calories – 282
Fat – 10g
Protein – 10g
Sodium – 260mg
Sugar – 3g

Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley magazine, and she also publishes a website called writes4food.com. She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!

Black Bean, Corn & Quinoa Salad