Quinoa, Corn, and Black Bean Salad
This salad screams, “Summer!” It is healthy and delicious and easy to make. It’s also a good way to use up extra corn on the cob.
What more could you want?
It is completely vegan and fairly friendly to people with the typical food allergies. Still not convinced? I will tell you the truth: I feed this to my family and even my husband, who is basically a carnivore, loves it.
This recipe makes a lot, so you will have leftovers or you can share at a potluck.
3 cups cooked quinoa (Quinoa is prepared the same way as rice, very easy!)
1 small onion, diced
3 cups corn (I use leftover corn from corn on the cob, about 3-4 ears)
1 15.5oz can of black beans, drained and rinsed
Combine the above ingredients in a big mixing bowl.
In a small bowl combine-
4 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp brown sugar
1tbsp brown mustard
Whisk together and pour over the other salad ingredients. Add salt and pepper to taste. Refrigerate until served.
Some optional add-ins:
fresh tomatoes, sweet red peppers, fresh chives or green onions, fresh parsley, fresh cilantro, minced jalapeno, shredded cabbage, or raisins. (The salad in the photograph has tomatoes and shredded cabbage added.)