Packed with plant-based protein, this dish can be a side salad or a complete meal. Make it a few hours ahead so the flavors can marry.
½ cup vegetable broth (or chicken broth)
⅓ cup quinoa
½ teaspoon cumin
1 can (15 oz) black beans, drained and rinsed
1 medium tomato, seeded and diced
1 cup fresh or frozen corn (about 3 ears if using fresh)
3 Tablespoons fresh lemon or lime juice (juice of one small lemon or lime)
2 Tablespoons extra virgin olive oil
2 Tablespoons cilantro or parsley
2 Tablespoons scallions (green onions) chopped)
½ teaspoon minced garlic
1. Cook quinoa with cumin in broth for 12-15 minutes, until liquid is absorbed.
2. Cool slightly, then transfer to a large bowl and add beans, tomato and corn.
3. Mix the last five ingredients (lemon juice, olive oil, cilantro, scallions and garlic) to make a dressing, and stir into salad.
4. Chill for 2 to 4 hours until ready to serve.
Notes: This salad is truly best in summer when you can use fresh garden tomatoes and corn. If you prefer, you can use bulgur (or any other whole grain) in place of quinoa. As with most grain salad recipes, the exact quantities of ingredients can be adjusted based on what you have available.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Yvette says: Even my kids liked this one! I was so surprised.
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