Ingredients
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¼ cup extra-virgin olive oil
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1 tablespoon lime juice
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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½ teaspoon ground cumin
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1 ½ cups water
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1 cup dry quinoa (such as Quinta®)
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½ teaspoon kosher salt
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can yellow corn kernels, drained and rinsed
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½ cup finely chopped red bell pepper
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½ cup finely chopped red onion
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½ cup finely chopped fresh cilantro
Directions
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Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined.
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Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
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Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.
