Kañiwa And Roasted Corn Salad

• 1 cup kaniwa, rinsed in a fine sieve
• 2 cups water
• 2 cups roasted corn, frozen*
• 3 jarred, roasted peppers, rinsed and chopped
• 1/2 Vidalia onion, chopped
• 1 cup packed, cilantro leaves, rinsed and chopped
• 1 15 oz. can small white beans, drained and rinsed
• 2 limes, juiced
• 1/2 teaspoon cumin powder
• 2 teaspoons olive oil optional

1. It is recommended to toast the kaniwa before cooking. Rinse and then place in a dry skillet. Stir over high heat until water boils off. Once dry, toast kaniwa for 1 minute, constantly moving it around the pan.
2. Place in rice cooker with 2 cups of water and turn on. It took less than 15 minutes for perfect texture. You could follow package directions and prepare it stove top as well.
3. In a large bowl, mix corn, peppers, onion, cilantro, and beans. Whisk lime juice with cumin and olive oil add oil if desired, but not necessary and add to vegetables.
4. * Whole Foods and Trader Joe's sell frozen organic roasted corn, but you could also throw some leftover cobs on the grill for a few minutes and remove kernels.
5. Nutrition facts www.Nutritiondata.com per serving: Calories, 312; Total fat, 3g; Total Carbohydrate, 62g; Fiber, 10g; Protein, 14g; Iron, 25% DV; Vit C, 46% DV; Vit A, 12% DV

kaufiwa, water, corn, peppers, vidalia onion, cilantro, white beans, cumin powder, olive oil

Taken from food52.com/recipes/23826-kaniwa-and-roasted-corn-salad (may not work)