Colorful Quinoa, Black Bean and Corn Salad Recipe

Quick-cooking, high in protein, easy to digest, and with a superfood label to boot, it’s no wonder that quinoa’s (pronouced KEEN-wah) popularity has surged in recent years.

Colorful Quinoa, Black Bean and Corn Salad

* 1 cup quinoa, thoroughly washed in a fine sieve (unless pre-rinsed)
* 1-3/4 cups water
* 15-ounce can black beans, thoroughly rinsed
* 1 cup frozen corn
* 1/2 red bell pepper, seeded and finely chopped
* 1 Jalapeno chile pepper, seeded and minced
* 1/2 red onion, finely chopped
* 1/4 cup cilantro leaves, roughly chopped
* 1/3 cup olive oil
* 1/4 cup balsamic vinegar
* salt and pepper

Combine the quinoa and water in a rice cooker and cook according to the manufacturer’s instructions.  Alternatively combine the quinoa and water in a medium saucepan, bring to a boil, reduce heat, cover and simmer (not removing the lid!), until all of the water has been absorbed.

Remove from heat and let stand for five minutes.  Fluff with a fork and let cool slightly.

In a large bowl combine the quinoa, black beans, corn, red bell pepper, Jalapeno pepper, onion, and cilantro and mix well.  In a small bowl whisk together the olive oil and balsamic and the pour over the quinoa; toss to coat.  Season with salt and pepper.

Serves eight.

And one final note: this salad is an excellent keeper and would be great as a picnic or potluck item.

Coupons to use:
$1/1 Alter Eco Quinoa
$0.50/2 Goya Low Sodium Beans
$1/5 Goya Blue Label Premium Beans, 15.5 oz+
$0.75/3 Blue Label Premium Beans, 15.5 oz+
Archer Farms or Market Pantry Frozen Vegetables, TARGET coupon $1/4 07/09/2012
$1/1 Filippo Berio Olive Oil
$1/1 Private Selection Balsamic Vinegar, any variety Kroger eCoupon

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