Mexican black bean and quinoa salad: Ensalada de quinoa con frijoles negros

Karen Hursh Graber

Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean and quinoa salad is easily a light meal in itself, but can be served as a side dish with any grilled fish, meat or chicken. Add more or less cilantro to taste, or add another jalapeño for more heat.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water, salted to taste
• 1 cup cooked black beans
• 1 cup cooked corn kernels
• 1 red bell pepper, seeded and chopped
• 1 jalapeño pepper, seeded and chopped
• ¼ cup chopped cilantro
• ½ teaspoon ground cumin
• ¼ cup olive oil
• 2-3 tablespoons fresh lime juice
• salt to taste

In a small saucepan, cook the quinoa in the water until all water has been absorbed. Do this just as you would cook rice. Place the quinoa in a bowl and allow to cool to room temperature.

Add the beans, corn, peppers, cilantro and cumin. Toss lightly. Add the olive oil and lime juice and toss again. Taste and add salt if desired. Serves 4 as a light main course, 6 as a side dish.