This black bean and quinoa salad is great for make ahead meals. Easy to make, it will keep well for up to 5 days and is great for easy lunches. Made without mayo, it's low in fat and full of fresh and healthy ingredients.
2scallions, white and light green parts onlythinly sliced
kosher saltto taste
cracked black pepperto taste
Make the quinoa. Place the quinoa in a mesh strainer then rinse under cool running water until the foam subsides. Combine the rinsed quinoa with two cups of water in a small sauce pot. Bring the liquid to a boil over high heat, then reduce to low. Cover and cook 15 minutes, or until all water is absorbed. Remove the pot from heat and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
Combine the black beans, lime juice, olive oil, cumin, and oregano. Toss, then set aside and allow to marinate at room temperature while the quinoa cooks..
Combine the cooked quinoa with the black beans (be sure to scrape any marinade into the bowl), bell pepper, cherry tomatoes, corn, scallions, and cilantro. Toss, then taste for seasoning. Adjust with salt and pepper to preference.
Thoroughly rinse the dry quinoa to remove it's natural coating, which can taste bitter.
Let the quinoa sit for 5 minutes after cooking. This helps to dry it out so it doesn't clump.
Substitute 2 cups black beans cooked from dry.
Storage: in the fridge in the tightly sealed container for up to 5 days.
Serving: this salad can stand at room temperature for 2-3 hours.