Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside. In a small saucepan, bring 1-1/2 cups water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid. Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes. Fluff quinoa with a fork and allow to cool slightly. In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 51.9mg||2 %|
|Potassium 328mg||9 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 33.7g|
|Protein 8.3g||12 %|
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Calories per serving: 230
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