Quinoa And Black Bean Salad

• 1 1/2 cups quinoa
• 1 1/2 cups cooked black beans, rinsed if canned
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 cups cooked corn (cut from 2 large ears)
• 3/4 cups finely chopped green bell pepper
• 2 jalapeno chilies, seeded and minced
• 1/4 cup finely chopped fresh cilantro
• FOR DRESSING:
• 5 tablespoons fresh lime juice
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin
• 1/3 cup olive oil

1. Cook quinoa according to package directions (2 parts water to 1 part quinoa, bring to a boil, cover and simmer about 15 minutes or until all water is absorbed).
2. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
3. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos and cilantro and toss well.
4. In a small bowl, whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste.

quinoa, black beans, redwine vinegar, corn, green bell pepper, jalapeno chilies, fresh cilantro, lime juice, salt, ground cumin, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-and-black-bean-salad-50093012 (may not work)