Bean-Wah Salad

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Bean-Wah Salad

 

1/4 cup quinoa

1/2 cup vegetable broth

juice of 1 small lemon

2 tablespoons olive oil

2 tablespoons cilantro or parsley, chopped

2 stalks green onions, chopped

1 teaspoon minced garlic

1 teaspoon cumin

1 15 oz. can black beans, drained and rinsed

1 tomato, seeded and diced

1 cup fresh or frozen corn, about 3 ears if fresh

 

Cook quinoa in broth about 15 minutes, until liquid is absorbed. In a large

bowl, make the dressing by mixing lemon juice, olive oil, cilantro or parsley,

scallions, garlic and cumin.

Add drained and rinsed beans, chopped tomatoes and corn to the bowl. No need to

cook the corn - just cut it right off the cobs. When quinoa is fully cooked and

has cooled a bit, add it to the salad and mix everything thoroughly.

Best refrigerated for at least one hour to let flavors mingle, but you can eat

it immediately if you're hungry.

Variations: Use bulgur or another grain instead of quinoa. Use a lime instead

of a lemon. Try other varieties of beans. This salad is best in summer, when

you can use fresh corn and lovely ripe tomatoes.

Makes 4 servings.

 

 

 

 

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