I have been making this salad for a few years now using couscous.
After discovering my love for all things quinoa, I had a feeling it would be a great stand-in for the couscous originally called for in this salad...
... and I was right.
Quinoa Salad with Black Beans and Corn
1 cup dry quinoa
1-2 cups cooked black beans
1 1/2 cup halved cherry tomatoes
2-3 cooked ears of corn
5 green onions, sliced
1/4 cup chopped cilantro
1 jalapeno, minced
salt and pepper to taste
1/4 cup extra virgin olive oil
juice of 2 limes
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
1. Prepare the quinoa according to package directions.
2. Cut the corn kernels from the cob and place them in a bowl. Add the jalapeno, cilantro, green onions, cherry tomatoes and black beans. Add the cooked quinoa.
3. Prepare the dressing, whisking with a fork. Add to the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
Linked to: 33 Shades of Green's Tasty Tuesday, Everyday Mom's Meals