Quinoa-Bean Salad for a Crowd
at-a-glance
Serves 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Attributes
Mom Appetit recipe
This recipe can be halved to feed 6. It’s an appealing, nourishing, vegan, gluten-free grain salad that’s great for picnics and potlucks since it can be made in advance.
2 cups quinoa
Salt
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.
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