Black Bean, Red Pepper, Corn, and Quinoa Salad

Black Bean, Red Pepper, Corn, and Quinoa Salad Ingredients

5 tb Olive oil	1 c Whole-kernel corn
1/2 c Quinoa; rinsed in cold water	1 lg Ripe tomato; peeled, seeded,
1 c Chicken or vegetable broth	1 sm Sweet red pepper; seeded and
1/4 ts Ground cumin	2 Green onions; finely
1/4 ts Salt	3 tb Chopped cilantro leaves
2 tb Lime juice	2 tb Chopped fresh parsley leaves
1/8 ts Ground black pepper	2 c Mixed salad greens
1 c Cooked or canned black

Instructions for Black Bean, Red Pepper, Corn, and Quinoa Salad

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman on Apr 12, 1998

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Cilantro	Corn	Cumin
Greens	Lime Juice	Olive Oil	Onion
Parsley	Salt	Tomato

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