Tuesday, September 4, 2012

black bean, edamame, corn and quinoa salad.

Black Bean, Edamame, Corn and Quinoa Salad from Jocelyn:

1 cup shelled edamame
2 cups fresh corn kernels
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped chilantro
1 cup tomatoes, seeded and diced
2 tsp minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 tsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional)

In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. Bring a fresh pot of water to boil and steam corn for 3 minutes. Combine edamame, corn, black beans and quinoa. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne. Combine dressing, cilantro and salad; toss and serve.

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