Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Lemon juice
3 tb Olive oil
3 tb Cilantro, minced
Sea salt
Freshly ground black pepper
1 c Fresh or frozen corn
1/2 c Quinoa; rinsed well
1/2 ts Cumin seeds; toasted
1 c Cooked black beans
1 md Tomato; diced
3 tb Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper
to taste; set aside.

In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving
1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover,
reducing heat, and let simmer until liquid is absorbed (about 10
minutes). Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and
onion. Pour dressing over and toss gently to mix. Refrigerate salad
until ready to serve.

Calories per serving: 420 Grams of fat: 15.4 Percent fat calories: 33%
Cholesterol: 0 mg. Grams of fiber: 6

Adapted by Karen Mintzias, from a recipe in: "Delicious!" (June 1995)
Submitted By KAREN MINTZIAS On 06-06-95

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