Tuesday, July 24, 2012

Liz's Quinoa Black Bean Corn Salad

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Liz Olschefski made this salad for us while we were vacationing in Hawaii. It was so refreshing, light and delicious....a meal in itself. It was a nice accompaniment to the bbq steaks her husband cooked to perfection.

2 T lemon juice
1/4 cup olive oil
Cilantro, chopped (to taste)
1 cup corn, pre-cooked
1 cup quinoa, uncooked
1/4 tsp cumin
1, 15-oz can black beans, rinsed and drained
1 tomato, chopped
1/4 cup red onion, finely chopped
Salt and pepper, to taste

Mix oil, lemon and cilantro. Cook quinoa according to package directions adding the cumin to the water. Transfer the cooked quinoa to a large mixing bowl. Rinse the black beans. Add all ingredients to the quinoa and toss. Season with salt and pepper. Chill before serving.

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