FIXATE Quinoa & Black Bean Salad

FIXATE QUINOA & BLACK BEAN SALAD

Serves 12 (1 cup each) Prep time: 30 min. Cooking time: 12 min.
Container equivalents (per serving): 1 green, 2 yellow, 1 1/2 tsp
INGREDIENTS:

• 1/3 cup fresh lime juice
• 1 Tbsp. ground cumin
• 1 Tbsp. sea salt (or Himalayan salt)
• 2 cups dry quinoa, rinsed
• 1 medium red bell pepper, finely chopped
• 1 medium orange bell pepper, finely chopped
• 1 medium yellow bell pepper, finely chopped
• 1 10-oz. bag frozen corn,thawed
• 1 bunch fresh cilantro, finely chopped
• 1 Tbsp. olive oil
• 2 cans (15-oz. ea.) black beans, drained, rinsed
• 4 1/2 tsp. red wine vinegar
• Ground black pepper (to taste; optional)​

DIRECTIONS:

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
   
2. Slowly add oil, while whisking constantly. Set aside.
   
3. Combine beans, vinegar, and pepper (if desired)
   in a medium bowl; mix well. Set aside.
   
4. Bring water to a boil in medium saucepan over high heat.
   
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed.
   
6. Remove from heat. Cool for 15 to 30 minutes. Set aside.
   
7. Place cooled quinoa in a large bowl. Fluff with a fork.
   
8. Add bell peppers, corn, cilantro, bean mixture, and dressing; combine gently.
   
   

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