Tired of the cost of the WF version, and unsatisfied with online recipes I tried, I crafted up this one. The date on the original copy in my recipe book is 2016-07-14.
Yield is about 8 cups. This scales well, so long as you have a large enough mixing bowl.
2 cups quinoa, cooked and cooled to room temperature
1 can (15 oz) black beans, drained and rinsed
2 cups frozen corn
1 red bell pepper, small dice
1 can (15 oz) roasted tomatoes, drained, rinsed, finely chopped
1 or 2 jalapeño peppers, small dice
small bunch of cilantro, finely chopped
1 1/2 tsp ground cumin
3 oz olive oil
juice from 1 lime
1/2 tsp salt
- Cooking and cooling the quinoa takes most of the preparation time. I use an ice bath to drop the temp quickly.
- Prep the rest of the ingredients while you’re waiting. Be sure to drain the beans and chopped tomatoes well to avoid water in the salad.
- When the cooked quinoa gets down to room temp, mix everything in a large bowl. The frozen corn will cool it all enough to eat immediately, but it’s best to cool in the refrigerator a couple of hours.