In a bowl, wash quinoa in a least 3 changes of cold water,
rubbing grains and letting them settle before pouring off most
of water, until water runs clear. Drain in a large fine sieve.
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.
While quinoa is cooking, in a small bowl toss beans with
vinegar and salt. Add black pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn,
bell pepper, jalapenos and coriander and toss well.
In a small bowl, whisk together lime juice, salt and cumin. Add
oil in a stream, whisking as you pour. Drizzle dressing over
salad and toss well. Can be made a day ahead and chilled.
Serve at room temperature.