Black Bean, Corn, and Quinoa Salad



3 green onions, chopped
3 medium tomatoes, chopped
1 small red pepper, seeded, chopped
1 can black beans, rinsed, drained
2 cups water
1 cup of rinsed quinoa
1 cup fresh corn
2 tbsp. extra virgin olive oil
2 tsp. cumin
1 clove garlic, minced
1/8 tsp. black pepper
Lime juice


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.

Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.

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