Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.
Ingredients
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3 green onions, chopped
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3 medium tomatoes, chopped
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1 small red pepper, seeded, chopped
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1 can black beans, rinsed, drained
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2 cups water
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1 cup of rinsed quinoa
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1 cup fresh corn
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2 tbsp. extra virgin olive oil
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2 tsp. cumin
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1 clove garlic, minced
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1/8 tsp. black pepper
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Lime juice
Directions
Yield: Six servings
Time: 30 minutes
Cook quinoa in water until boiling. Cover with a lid, reduce heat, and simmer until the water is absorbed. Remove from heat.
Place the warm quinoa into a large mixing bowl. Add in beans, red pepper, onion, corn, and tomato. Stir together before adding in extra virgin olive oil, a squeeze of lime juice, cumin, black pepper, and garlic.
Serve salad at room temperature or warm.
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