Quinoa Salad with Beans, Corn, and Peppers

Makes 4-6 servings

Ari

ingredients

1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
1 cup cherry or grape tomatoes, cut in half
1 cup thawed frozen corn kernals
1/2 small red bell pepper, cut into 1/4-inche pieces
3-4 scallions,chopped
1 small jalapeno pepper, deseeded and minced,optional
3 tablespoons minced fresh flat-leaf parsley
6 tablespoons extra virgin olive oil
3 tablespoons lime jice
2 tablespoons lemon juice
1 teaspoon ground cumin
Salt and frehsly ground black pepper, to taste

directions

Combine quino an 2 cups water in a medium saucepan, bring to a boil,reduce the heat and simmer, covered, for about 12-15 minutes or until the water is absorbed. Place the quinoa in a bowl and fluff with a frok. Add the beans, tomatoes,corn, bell pepper, scallions,jalapeno pepper, and parsley. Toss ingredients gently. In another bowl, combine the olive oil, lime jice,lemon jice, and cumin.Pour the dressing over the ingredients and toss gently. Season to taste with salt and pepper.

Source: Hip Kosher