Black Bean & Quinoa Salad

I made this for a party not too long ago and I keep getting asked for the recipe so I thought I should add it here! This recipe is a FIXATE recipe and can be found in the

Vol 1 Fixate cookbook

Ingredients:

• 2 cups of dry quinoa

• 1 red pepper, finely chopped

• 1 yellow pepper, finely chopped

• 1 orange pepper, finely chopped

• 1 (10oz) bag of frozen corn, thawed or cooked

• 2 (15oz) cans of black beans, drained and rinsed

• 1 bunch of fresh cilantro (optional)

• 1/3 cup lime juice

• 1 T ground cumin

• 1 T sea salt

• 1/3 cup of olive oil

• 4 1/2 tsp red wine vinegar

• dash of pepper (optional)

Instructions:

• Cook quinoa per instructions on box or bag (time saver. Buy the microwave bags of quinoa and measure out about 4 ish cups of cooked quinoa).

• Cool the quinoa.

• Combine lime juice, cumin and salt in a medium bowl and whisk to blend.

• Slowly add in the olive oil while whisking. Set bowl aside. (This will be the dressing)

• Combine beans, vinegar and pepper in a medium bowl and mix well.

• Place the cool quinoa in a large bowl and fluff it up with a fork.

• Add bell peppers, corn, cilantro, bean mixture and dressing to the quinoa and toss gently to blend.

This salad is delicious when served right away and it will hold well in the refrigerator up to 3 days.