Zesty Quinoa, Black Bean, and Corn Salad

• Quinoa

  0.5 cup
• Black Beans

  15 oz can
• Corn

  1 cup
• Red Onion

  0.3 medium
• Bell Pepper

  0.5 medium
• Cilantro

  0.3 cup
• Lime Juice

  2 tbsp
• Olive Oil

  1 tbsp
• Cumin

  0.5 tsp
• Chili Powder

  0.5 tsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp
• Water

  1 cup

All Steps

1. 1

   Rinse quinoa thoroughly under cold water. In a small saucepan, combine quinoa and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.

2. 2

   While quinoa is cooking, drain and rinse the canned black beans. If using frozen corn, thaw it (you can quickly warm it in a microwave or on the stovetop if desired).

3. 3

   In a large bowl, combine the cooked quinoa, black beans, corn, diced red onion, diced bell pepper, and chopped cilantro.

4. 4

   In a small separate bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.

5. 5

   Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly.

6. 6

   Serve immediately or chill for flavors to meld.