Quinoa and Black Bean Salad


1 cup quinoa
2 tablespoons plus 1/3 cup olive oil
1-1/2 cups cooked black beans
1-1/2 cups corn, thawed if frozen
3/4 cup finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1/4 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1-1/2 teaspoons ground cumin
1 garlic clove, minced
1 teaspoon salt

Cooking Instructions

Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.)

Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.)

Makes 4 to 6 servings

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recipe courtesy of elliemay.com