About 4 servings
2 TBLE lemon juice from about 1/2 lemon
1/4 cup olive oil
2 TBLE minced cilantro
1 cup fresh or frozen corn –about one cooked corn should do it
Save one cup liquid from cooking the corn
1/2 cup quinoa
1/4 tea cumin seed
1/2 cup rinsed canned black beans (although I have tried soaking and cooking dry beans and find them to be far superior. Use 1/4 cup dry and you’ll have some extra to use elsewhere.
1 medium tomato, diced
2 TBLE minced red onion
Mix first three ingredients plus 1/2 tea salt in small bowl. Set aside
Bring corn cooking liquid to boil and add quinoa and cumin, cover and simmer until quinoa absorbs all liquid, about 10 minutes. Transfer quinoa to large bowl; cool slightly and add corn, remaining ingredients, and dressing; toss to combine and chill. Lasts a couple of days.
This salad looks lovely on a bed of spinach leaves.