This one from the archives has been on regular rotation on our house the last few weeks. Everything about it screams summer to me, and with the weather finally warming up, it's exactly the type of food I crave. I eat the veggie version, but my husband likes to add chicken (two cups cooked and diced). You can leave as is or easily add the meat of your choice. And you can make the corn on the grill or boil it up in your kitchen. Versatile and delicious no matter how you make it!
Number of servings: 4 to 6
INGREDIENTS
4 medium size ears of sweet corn
3 cups cooked and cooled quinoa (1 cup uncooked; follow package directions to cook)
1 can (15 ounces) black beans, drained and rinsed
1 cup diced red and green bell pepper
1/2 cup chopped red onion
1/4 cup thinly sliced scallions
1/3 cup olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced fresh cilantro leaves
INSTRUCTIONS
Grill corn cobs for 6-8 minutes, or cook in boiling water for 4-6 minutes. Remove kernels with a sharp knife or corn zipper. In a large bowl, toss corn, cooked quinoa, beans, peppers, onion, and scallions (and meat, if using). To make the vinaigrette, in a sealable container, combine olive oil, vinegar, mustard, sugar, salt and pepper; shake until the mixture thickens, about 60 seconds. Pour the vinaigrette over the quinoa mixture and toss to combine. Just before serving, sprinkle with the cilantro. Garnish with halved cherry tomatoes, and/or serve on a bed of greens of your choice.
This salad keeps well, so it's a great meal to double and make ahead of time, or just snack on as leftovers.
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