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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Quinoa, Black Bean and Corn Salad Recipe

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This recipe for Quinoa, Black Bean and Corn Salad is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 cup quinoa
6 cups water
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can kidney, pinto or other beans
1/2 cup seeded and diced red pepper
1/2 cup seeded and diced green pepper
1/2 cup frozen corn
1/2 cup finely chopped red onion or sweet onion
1/4 cup thinly sliced scallions

Dressing:
1/3 cup extra virgin olive oil
3 tbsp. sherry vinegar
1 tbsp. Dijon mustard
1/2 tsp. salt or to taste
1/2 tsp. freshly ground pepper or to taste
pinch of sugar
Directions:
Directions:
To make the salad, rinse quinoa in fine mesh colander until water runs clear. Bring the 6 cups of water to a boil and add the quinoa. Cook until the grans are transparent, about 12 minutes. Drain and return to sauce pan. Cover and dry the grains on low heat for up to 5 minutes. Toss with a wooden spoon and transfer to a large mixing bowl to cool. Add the beans, peppers, corn, onions and scallions. Toss to combine.

Combine all vinaigrette ingredients in a small bowl. Whisk until the mixture thickens some. Add the vinaigrette to the salad. Adjust seasonings to your taste. Cover and refrigerate. Just before serving, add chopped cilantro and toss. Serve on lettuce leaves.

 

 

 

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