Why rush home from the swim club when you can dine poolside?
Southwest Quinoa Salad
Ingredients
- 1 cup quinoa cooked according to package directions (you can cook quinoa in either water or chicken stock to add a little more flavor)
- 14 oz. can black beans drained and rinsed
- 14 oz. can corn drained
- 1/2 large red bell pepper
- 4 green onions, diced
- 1/4 cup chopped cilantro
- juice from 2 limes
- 1/3 cup olive oil
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 1 tsp. salt
Instructions
- Cook 1 cup quinoa according to package directions. Rinse it first. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes.
- When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).
- In a small bowl whisk together lime juice, olive oil, ground cumin, black pepper and salt.
- When the quinoa has cooled, add in black beans, corn, red bell pepper, chopped green onions, and cilantro.
- Stir in dressing and toss to coat.
- Cover and refrigerate for at least an hour before serving.
You May Also Like
Cacio e Pepe and Matzah Brei — A Perfect Combo!
Cacio e pepe’s sharp cheese and smack of black pepper are a nice balance to eggy-creamy matzah brei.
The Food Enthusiast with Guest Ramin Ganeshram
Dara Bunjon talks with journalist, historian and chef Ramin Ganeshram, author of "The General's Cook," a novel about Chef Hercules Posey's time at George Washington's Mt. Vernon.
Simon Says: Amy Simon of Eddie’s of Roland Park Offers Tips for Your Passover Seder
This year, Eddie's -- owned and operated by the Cohen family for nearly eight decades -- is offering three Pesach dinner packages, each with a different main course.
Local Journalist Explores Environmental and Social Conditions of Eastern Shore’s Deal Island
With her documentary, local journalist Rona Kobell explores the environmental and social conditions of the Eastern Shore's Deal Island.