Quinoa and Black Bean Salad

• 1 12 cups quinoa
• 1 12 cups canned black beans, rinsed and drained
• 1 12 tablespoons red wine vinegar
• 1 12 cups corn, cooked (fresh, canned or frozen)
• 1 red bell pepper, seeded and chopped
• 4 scallions, chopped
• 1 teaspoon garlic, minced fine
• 14 teaspoon cayenne pepper
• 14 cup fresh coriander leaves, chopped fine
• 13 cup fresh lime juice
• 12 teaspoon sea salt
• 14 teaspoon ground black pepper
• 1 14 teaspoons ground cumin
• 13 cup olive oil

1. Rinse quinoa in a fine sieve under cold running water.
2. Put quinoa in a pot with 2 1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa.
7. Toss well.
8. In a small bowl whisk together lime juice, salt, pepper, cumin and add oil in a stream while whisking.
9. Drizzle over salad and toss well with salt and pepper.
10. Salad may be made a day ahead and refrigerated, covered.
11. Bring to room temperature before serving.
12. note: the olive oil can be halved easily.

quinoa, black beans, red wine vinegar, corn, red bell pepper, scallions, garlic, cayenne pepper, fresh coriander leaves, lime juice, salt, ground black pepper, ground cumin, olive oil

Taken from www.food.com/recipe/quinoa-and-black-bean-salad-172245 (may not work)