| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1994 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Quinoa; (small disk-shaped |
| ; seeds)* | ||
| 1 1/2 | c | Cooked black beans; rinsed if canned |
| 1 1/2 | tb | Red-wine vinegar |
| 1 1/2 | c | Cooked corn; (cut from about 2 |
| ; large ears) | ||
| 3/4 | c | Finely chopped green bell pepper |
| 2 | Pickled jalapeno chilies; seeded and minced | |
| ; (wear rubber | ||
| ; gloves) | ||
| 1/4 | c | Finely chopped fresh coriander |
| 5 | tb | Fresh lime juice; or to taste |
| 1 | ts | Salt |
| 1 1/4 | ts | Ground cumin; or to taste |
| 1/3 | c | Olive oil |
INSTRUCTIONS
FOR DRESSING *available at specialty foods shops and natural foods stores In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. Serves 4 to 6 as an entree or 8 as a side dish. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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