Quinoa and Black Bean Salad

Name: Quinoa and Black Bean Salad
Ingredients: 1 1/2 cups quinoa (small disk-shaped seeds)*; 1 1/2 cups cooked black beans, rinsed if canned; 1 1/2 tablespoons red-wine vinegar; 1 1/2 cups cooked corn (cut from about 2 large ears); 3/4 cup finely chopped green bell pepper; 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves); 1/4 cup finely chopped fresh coriander; 5 tablespoons fresh lime juice, or to taste; 1 teaspoon salt; 1 1/4 teaspoons ground cumin, or to taste; 1/3 cup olive oil

Quinoa and Black Bean Salad was pinched from <a href="http://www.epicurious.com" target="_blank">www.epicurious.com.</a>

"Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a..."); }); } */..."

INGREDIENTS

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1 1/2 cups quinoa (small disk-shaped seeds)*

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1 1/2 cups cooked black beans, rinsed if canned

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1 1/2 tablespoons red-wine vinegar

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1 1/2 cups cooked corn (cut from about 2 large ears)

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3/4 cup finely chopped green bell pepper

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2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)

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1/4 cup finely chopped fresh coriander

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5 tablespoons fresh lime juice, or to taste

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1 teaspoon salt

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1 1/4 teaspoons ground cumin, or to taste

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1/3 cup olive oil

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