Quinoa Black Bean Salad

Just in time for Labor Day!

This is a great dinner-type salad. A meal-in-a-dish. Or you could serve it as a side at a BBQ this weekend!

Quinoa Black Bean Salad

Dressing:

3 T extra virgin olive oil

3 T white wine or white balsamic vinegar

3 T fresh lemon juice

1/2 t salt

1/4-1/2 t cumin

Salad Ingredients:

1 c raw quinoa (makes 3 cups cooked)

1 c black beans

1 c corn

1/2 c sweet onion, chopped

1/2 c scallion tops, chopped

1 c sweet red pepper, chopped

1-2 jalapeno peppers, minced

1 clove garlic, minced

1/4 c fresh cilantro or parsley, chopped

Prepare quinoa. Measure 1 c quinoa into fine mesh strainer. Rinse thoroughly under running water. Put in saucepan with 1 1/2 cups water and 1/4 t salt and simmer for about 25 minutes, or until water is absorbed. (My preference is a rice cooker – no burning!) Turn into a large bowl and set aside to cool.

Whisk dressing ingredients together and set aside.

Add remaining ingredients to quinoa in bowl, as well as dressing, and toss until well-combined. Adjust seasonings. Refrigerate until ready to serve. Makes approximately 6 cups.

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