Quinoa, Sweetcorn, Black Bean and Capsicum Salad

by Bronwen Laight
Quinoa, Sweetcorn, Black Bean and Capsicum Salad

Ingredients

1 cup of quinoa
2 cups water
2 cups of sweetcorn cut off the cob
1 can of black beans, rinsed and drained
1 large red capsicum, diced
2 tomatoes, diced
Coriander, roughly chopped
½ cup spring onions finely sliced (or red onion)
3 tbsp extra virgin olive oil
2 tbsp lime juice or substitute vinegar
1 tsp ground cumin
Salt and pepper
Chilli or chipotle chilies

Directions

Simmer the quinoa in the 2 cups of water for 20 minutes or until cooked and then put into a mixing bowl to cool. Cook the corn kernels in boiling water for 2 minutes then drain and cool.. Add everything to quinoa and mix. Taste for seasoning and serve.

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— Lila

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