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Quinoa, Corn and Black Bean Salad


Forks Over Knives, Campbell & Esselstyn, recipe by Del Sroufe--tweaked by Steven

This colorful salad was popular at our Spring potluck.


590 ml 2 & 1/2 c. cooked quinoa
3 ears corn, fresh off the cob or unhusked ears roasted on the grill (about 2 cups)
1 red bell pepper, roasted, seeded and diced
470 ml2 c. cooked black beans or one 15-oz.can, drained and rinsed
240 ml1 c. finely chopped cilantro
6 green onions, white and green parts, thinly sliced
zest of one lime and juice of 2 limes
15 ml1 T. cumin
turmeric, paprika, and salt to taste


Combine all ingredients in a large bowl and mix well. Chill for one hour before serving.

Major Ingredients: