Quinoa and Black Bean Salad (Thursday)

Makes about 10 cups

Salad:

1 ½ cups quinoa

3 cups water

1 can (15 ounces) reduced-sodium black beans, rinsed

1 ½ tablespoons red wine vinegar

¼ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1 ½ cups cooked frozen corn

¾ cup chopped green bell pepper

2 pickled jalapeño peppers, rinsed, seeded and minced

¼ cup chopped fresh cilantro

Dressing:

5 tablespoons fresh lime juice

1⁄8 teaspoon coarse salt

1 ¼ teaspoons ground cumin

¼ cup olive oil

Prep time: 20 minutes. Cooking time: about 15 minutes.

Make salad: Rinse quinoa thoroughly in a fine-mesh strainer, holding under cold water for 2 minutes or until water is clear; drain well.

In a 3-quart saucepan, bring water to a boil. Add quinoa; reduce heat to low. Cover and simmer 10 to 12 minutes or until liquid is absorbed.

Meanwhile, toss beans with vinegar, salt and pepper. Transfer cooked quinoa to a large bowl; cool. Add beans, corn, bell pepper, jalapeños and cilantro. Toss to mix.

Make dressing: In a small bowl, whisk together lime juice, salt and cumin. Add oil, whisking. Drizzle dressing over salt. Toss to mix and serve.

Per cup: 208 calories, 30g carbohydrate, 7g protein, 7g fat (1g saturated), no cholesterol, 114mg sodium, 5g fiber. Calories from fat: 30%.