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Recipe: Corn and Quinoa (or Couscous) Salad

Salads - Vegetables
CORN AND QUINOA (OR COUSCOUS) SALAD

3 cups cooked quinoa or prepared couscous
1 can black beans, drained and rinsed
3 cups fresh corn kernels cut from about 4 medium ears
1 cup seeded and diced red and green sweet bell pepper
1/2 cup chopped red onion
1/4 cup scallions
FOR THE VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground pepper, or to taste
2 teaspoons sugar
FOR SERVING:
1/4 cup minced cilantro leaves
cherry tomatoes, halved (optional, for garnish)
fresh salad greens (optional, for serving)

Put quinoa or couscous into a large mixing bowl. Add beans, corn, bell peppers, onion and scallions.

TO PREPARE THE VINAIGRETTE:
In a sealable container, combine all the ingredients for the vinaigrette and shake for a few seconds, until the mixture thickens.

Toss the salad with the vinaigrette. Add salt to taste. Cover and refrigerate until needed.

TO SERVE:
Just before serving, toss the salad with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.

Yields 4 to 6 servings
Source: Fresh Supersweet Corn Council
MsgID: 39292
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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