Healthy Serving:
Quinoa, Black Bean and 
Corn Salad with Tomatoes

• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, minced
• 1/2 teaspoon salt
• 1 cup fresh or frozen corn, simmered until tender 
  (reserve 1/2 cup cooking liquid)
• 1 cup cooked black beans
• 1/4 cup quinoa, rinsed thoroughly
• 1/4 teaspoon cumin seeds or powder
• 1 medium tomato, cut into small dice
• 2 tablespoons red onions, minced

Mix lemon juice, olive oil, cilantro and salt in a small glass bowl and set aside. Bring reserved corn cooking liquid to a boil in small saucepan. Add quinoa and cumin; cover and simmer until quinoa absorbs the liquid and is tender (about 10 minutes). Transfer quinoa to a large glass bowl; cool slightly. Add corn, black beans, tomato, red onions and dressing. Toss to combine. Cover and chill for about 4 hours. Serves 4.