Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 165g / 5.8oz Quinoa (small disk-shaped seeds)

  2. 1 1/2 cups 240g / 8 1/2oz Cooked black beans - rinsed, if canned

  3. 1 1/2 tablespoons 22ml Red-wine vinegar

  4. 1 1/2 cups 93g / 3 1/3oz Cooked corn (cut from abt 2 large ears)

  5. 3/4 cup 109g / 3.8oz Finely-chopped green bell pepper

  6. 2 Pickled jalapeño chilies - seeded, minced

  7. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh coriander

  8. For Dressing

  9. 5 tablespoons 75ml Fresh lime juice - or to taste

  10. 1 teaspoon 5ml Salt

  11. 1 1/4 teaspoons 6 1/3ml Ground cumin - or to taste

  12. 1/3 cup 78ml Olive oil

Instructions Jump to Ingredients ↑

  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.

  2. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

  3. 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, bell pepper, jalapeño, and coriander and toss well.

  4. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

  5. 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.

  6. This recipe yields 4 to 6 servings.


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