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