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
‘RE: Intimacy. Image. Identity’ Opens at Jewish Museum of Maryland
The new exhibition revisits and updates a previous show about ritual hair covering in the observant community.
Jewish Groups Respond After Food Coop Votes to Boycott Israeli Products
Jewish institutions in New York are responding to a boycott of Israeli products at a Brooklyn grocery store by buying up Bamba.
Award-Winning Author/Illustrator Nancy Patz Releases Her 14th Book
The Pikesville resident's latest offering "There's a Dragon in the Tree House and He Won't Come out!" was co-written with her grandsons.
Simply Sondheim
A new biography captures the intensity and magic of the musical theater giant, writes Michael Olesker.