Quinoa & Black Bean Salad

• For Salad
• 1 1/2 cups quinoa
• 1 1/2 cups cooked black beans, rinsed if canned
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 cups cooked corn
• 3/4 cup finely chopped green bell pepper
• 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1/4 cup finely chopped fresh coriander
• 4 medium tomatoes, diced
• 4 green onions, chopped

For dressing

• 2 t grated lime zest
• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 tsp raw sugar
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve (note: some quinoa is sold pre-rinsed.... if you use that kind, skip this step)

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, coriander, tomatoes and green onions and toss well.

Make dressing:
In a small bowl whisk together zest, lime juice, sugar, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Note:  Some recipes omit the tomatoes and green onions from the salad and the lime zest and sugar from the dressing.  Do what you prefer :)