Quinoa Corn and Bean Salad

Quinoa and Corn

• 1/2 C uncooked quinoa
• 1 C water
• 1/2 C frozen corn

Dressing

• 1 Tbsp olive oil
• 1/4 tsp grated lime peel
• 1 Tbsp lime juice
• 1 Tbsp white wine vinegar
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 tsp chili powder
• 1/2 garlic clove, minced

Salad

• 1 (7oz) can black beans, drained, rinsed
• 1/2 stalk celery, thinly sliced
• 1 small tomato, chopped
• 2 Tbsp chopped fresh cilantro
• 2 lettuce leaves

1. In fine strainer, rinse quinoa with cold water, rubbing grains together with fingers; drain well. In saucepan, combine quinoa and 1 C water. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender, adding corn during last 2 minutes of cooking time. Place in strainer; rinse with cold water to cool. Drain well. Place in large serving bowl.
2. Meanwhile, in small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
3. Add beans, celery, tomato, cilantro and dressing to quinoa and corn; mix well. Cover; refrigerate at least 1 hour to blend flavors.
4. To serve, line individual plates or bowls with lettuce. Spoon salad onto lettuce. If desired, garnish with additional cilantro.

Robyn's notes: I left out step 4 entirely, as he doesn't eat lettuce. I also left out the lime peel because it's such a waste to buy a whole lime just for such a small amount of peel, since I always have lime juice on hand. He loved this, said it was one of the best salads he'd ever had. GF - doublecheck your black beans.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently