Black Bean, Corn And Quinoa Salad
This vibrant and refreshing salad combines the zesty flavors of lime juice, cilantro, and ají paste with the nutty texture of quinoa and the heartiness of black beans. Topped with a flavorful dressing and mixed with colorful veggies, this dish is perfect for a light and satisfying meal. Enjoy the fusion of Latin-inspired ingredients in every bite!
— Constant Cookbook
Ingredients
- 2 Tbs. fresh lime juice
- 3 Tbs. white vinegar
- 2 Tbs. minced fresh cilantro
- 1/4 tsp.
- paste
- 1/4 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup olive oil
- 1/2 cup quinoa
- 1/4 tsp. salt
- 1 cup drained cooked black beans, or purchased
- 2/3 cup thawed frozen corn kernels, preferably Peruvian
- 1 tomato, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
Instructions
- To make the dressing, in a bowl, whisk together the lime juice, vinegar, cilantro, ají paste, oregano, salt and pepper. Add the olive oil in a thin stream, whisking constantly until smooth and emulsified. Set aside.
- In a saucepan over medium-high heat, combine the quinoa and 1 1/2 cups water. Stir in the salt. Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes. Transfer the quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large nonreactive bowl.
- Add the black beans to the bowl with the quinoa. Pat the corn dry with paper towels and add to the bowl, along with the tomato and bell pepper. Pour in the dressing and stir to coat all the ingredients well. Transfer the salad to a large serving bowl or individual plates and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Latin Cooking,</i> by Patricia McCausland-Gallo, Deborah Schneider &amp; Beverly Cox (Oxmoor House, 2010).
Yield
Serves 6.
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