Quinoa-Bean Salad for a Crowd
Kernels sliced from 4 ears of corn
green beans, steamed and chopped
black beans, drained and rinsed
large, ripe tomatoes, cored and chopped
red onion diced
extra-virgin olive oil
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.