Black Bean and Quinoa Salad
An easy and simply delicious salad.
cooked, rinsed if canned
red wine vinegar
green bell peppers
pickled, seeded and minced
ground, or more or less to taste
or to taste
olive oil, extra-virgin
or up to 1/3 cup
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes.
Drain quinoa in sieve and rinse under cold water.
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.