Ingredients

• 1 cupQuinoa
• 1 cupBlack beans
• 1 cupSweet corn
• 1 mediumBell pepper (diced)
• 1 mediumRed onion (diced)
• 2 tbspCoriander leaves (chopped)
• 2 tbspLime juice
• 1 tbspOlive oil
• Salt
• Black pepper (ground)

Preparation

1. 1.Rinse 1 cup of quinoa under cold water to remove any bitterness.
2. 2.Cook the quinoa according to package instructions, typically simmering in 2 cups of water for about 15 minutes until fluffy. However, for this recipe, let the quinoa cool down and soak up the remaining water.
3. 3.While the quinoa cools, rinse and drain 1 cup of canned black beans if using, or boil dried black beans until tender.
4. 4.Measure 1/2 cup of sweet corn. If using fresh, cook briefly in boiling water and then cool.
5. 5.Dice 1 medium bell pepper into small, bite-sized pieces.
6. 6.Dice 1/4 medium red onion finely.
7. 7.Chop 2 tablespoons of fresh coriander leaves.
8. 8.In a small bowl, combine 2 tablespoons of lime juice and 1 tablespoon of olive oil. Whisk well to create a vinaigrette.
9. 9.Season with salt and ground black pepper to taste.

Cooking Instructions

1. 1.In a large mixing bowl, combine the cooled quinoa, black beans, sweet corn, diced bell pepper, diced red onion, and chopped coriander leaves.
2. 2.Pour the lime vinaigrette over the quinoa mixture and gently mix until everything is well coated.
3. 3.Taste the salad and adjust seasoning with additional salt and black pepper if necessary.
4. 4.Serve chilled or at room temperature.

Nutritional information