Quinoa, Black Bean and Corn Salad

I'm not a fan of mayonnaise, or of dishes with mayo in them.  To me, eggs + vinegar = yucky!   In the summer, though, many picnic dishes like potato salad, chicken salad, egg salad and lots of dips rely on mayo as a key ingredient.  I am always on the lookout for tasty salads and sides that don't use mayo, and my friend Marie shared this one with me several years ago.  It's SO good, and very easy;  Use it as a salad, as a dip or salsa alternative, or put some in a wrap for a healthy, quick lunch. It has great flavor--try it!

Can't find quinoa (pronounced KEEN-wah)?  I've bought it at Costco recently, and it is often found in the health food or organic section of grocery stores. You can definitely find it at stores like Whole Foods. It is a mild tasting small grain--smaller than rice--that is very versatile.  Quinoa contains all 8 amino acids making it very high in protein, and it's also high in fiber, vitamin B and iron.

Quinoa, Black Bean and Corn Salad

Ingredients:

2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1/2 teaspoon salt
2 Tablespoons minced cilantro or parsley
2 cups corn (fresh/frozen is preferred, but canned is OK)
1/2 cup liquid from the corn (or use water, chicken broth or vegetable broth)
1/4 cup quinoa
1/4 teaspoon cumin
1 lb can black beans (sometimes in a 15 oz can)
1 medium tomato, diced
2 tablespoons red onion, minced

Directions:

1. Mix the first 4 ingredients together (lemon juice, olive oil, salt, cilantro/parsley) and set aside.  This is the dressing.
2. Bring the corn liquid to a boil in a small saucepan.  Add quinoa and cumin.  Cover and simmer 10-15 minutes until the liquid has been absorbed.  Remove from the heat and set aside to cool.
3. Stir together the corn, quinoa, beans, tomato and onion. Toss with the dressing, then cover and refrigerate.
4. Serve chilled.