Black Bean, Red Pepper, Corn,
and Quinoa Salad

This hearty main-dish salad combines a quartet of
New World products including quinoa, the
high-energy staple grain of the pre-Columbian
Incas. The recipe is one of 76 healthy dishes
featured in Grains (Harmony; $15), by Joanne
Lamb Hayes and syndicated food columnist
Bonnie Tandy Leblang. The book is available in
bookstores or by calling (800) 793-BOOK.

Serves: 4

    5 tablespoons olive oil
    1/2 cup quinoa, rinsed in cold water and drained
    1 cup chicken or vegetable broth
    1/4 teaspoon ground cumin
    1/4 teaspoon salt
    2 tablespoons lime juice
    1/8 teaspoon ground black pepper
    1 cup cooked or canned black beans, drained
    1 cup whole-kernel corn
    1 large ripe tomato, peeled, seeded, and diced (about 1
    cup)
    1 small sweet red pepper, seeded and chopped (about
    1/2 cup)
    2 green onions, finely chopped (about 1/4 cup)
    3 tablespoons chopped cilantro leaves
    2 tablespoons chopped fresh parsley leaves
    2 cups mixed salad greens

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat.
Add quinoa and stir until toasted and aromatic--about 5 minutes.
Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce
heat to low, cover, and simmer until liquid is absorbed--about 15
minutes. Remove from heat and let stand 5 minutes; with fork, fluff
quinoa and set aside at room temperature to cool.

2. In medium-size bowl, whisk together remaining 4 tablespoons
oil, the lime juice, and black pepper. Stir in black beans, corn,
tomato, red pepper, green onions, cilantro, chopped parsley, and
cooked quinoa.

3. To serve, divide greens among 4 salad plates. Spoon quinoa
mixture onto greens. Serve at room temperature or refrigerate until
30 minutes before serving.