INGREDIENTS
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Dressing:
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1½ tablespoons red wine vinegar
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5 tablespoons fresh lime juice
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â
cup olive oil
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1½ teaspoons cumin
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salt and pepper to taste
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Salad:
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6 cups cooked quinoa (about 1½ cups uncooked)
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1 can black beans, rinsed and drained
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2 cups frozen corn, thawed
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1 cup diced red bell pepper
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¼ cup cilantro, chopped