Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

Ingredients

2 cups cooked red quinoa, cooled 

¾ cup chopped red bell pepper

¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)

¼ cup finely chopped onion (red or yellow)

¾ cup low/no sodium canned black beans, drained and rinsed

¾ to 1 cup chopped fresh cilantro

½ tsp ground cumin

½ tsp ground coriander

1/8 tsp cayenne (optional)

Salt and pepper to taste

Zest and juice of ½ a lime

2 TBS rice wine vinegar (red wine or cider vinegar will work as well)

1 TBS olive oil

Directions

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later.