2 cups quinoa
Kernels sliced from 4 ears of corn
1 pound green beans, steamed and chopped
2 (14-ounce) cans black beans, drained and rinsed
3 large, ripe tomatoes, cored and chopped
¼ red onion diced
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1. In a medium saucepan, bring 4 cups of water to a boil. Add a large pinch of salt and stir in the quinoa. Reduce the heat, cover, and simmer gently for 12 minutes. Stir in the corn and continue to cook for 3 more minutes. Let sit, covered, for a few minutes.
2. Meanwhile, in a large bowl, combine the remaining ingredients. Add the quinoa and corn, toss well and serve at any temperature.
Find out more about this recipe on Mom Appetit's blog.