More red bell peppers! Yes, the sales have still been going strong, and I’m still taking advantage. A reader recently commented about quinoa and I realized that we haven’t done any recipes with that ingredient yet. That’s a shame really, because like couscous, quinoa is food that’s great for you and easy to prepare. In addition to this, its subtle nutty flavor has potential to enhance many a dish.

Do a search for quinoa salad with black beans and mangos and you’ll come up with more hits that you can count. I tried to go a different route. Now, I can’t say this dish is amazing or unique, but I enjoyed it. None of the flavors dominate, so it’s flavor is subtle and complex.

And yes, you can definitely use fresh corn and beans. I was feeling lazy!

Black Bean, Corn and Quinoa Salad
Follow the instructions on the packaging for cooking quinoa, but often this is just simply cook one cup of uncooked quinoa in two cups of boiling water, and let simmer. One cup of uncooked quinoa yields approximately two cups cooked.

1 can black beans; rinsed and drained
1 can corn; rinsed and drained
1 red bell pepper; diced
2 cups cooked quinoa
2 tablespoons red wine vinegar
1/4 teaspoon coriander
1 teaspoon salt
4 teaspoon oil
3/4 teaspoon cumin
1/4 teaspoon cayenne pepper
4 teaspoon lime

Combine all your ingredients. That’s it! Enjoy.