Mexican Quinoa Salad with Black Beans, Corn and Edamame
Edamame, or fresh soybeans, aren’t usually found in Mexican dishes, but they are a welcome addition. You can be flexible with the dressing: if you don’t have cumin, use chili powder or try adding a bit of cayenne or sweet smoked paprika. Dress the salad just before eating. The quinoa will absorb dressing as it sits, so you may need more lemon or lime juice the next day. This recipe makes enough for a crowd, but can easily be cut in half.
1 1/2 cups quinoa, rinsed well and drained
2 1/4 cups water
1/2 teaspoon salt
1 cup frozen shelled edamame beans
Kernels from 2 ears fresh corn (approximately 1 cup)
1 red bell pepper, roasted, peeled, and diced
1 cup canned black beans, rinsed in hot water
1/2 to 1 cup cilantro leaves, washed well, spun dry and loosely chopped
6 tablespoons freshly squeezed lime juice
6 tablespoons extra-virgin olive oil
1 garlic clove, finely minced
1/2 teaspoon each chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, or to taste
- Place the quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring
to a boil, reduce heat, cover and cook on low for 13 to 14 minutes, until water is absorbed. Turn off heat and let rest for 10 minutes. Fluff with fork, add to a large bowl and cool to room temperature.
- Bring another saucepan with water to a boil. Add edamame and boil for 2 minutes and then add corn, and continue boiling for 2 minutes longer. Drain the edamame and corn and run under cold water to stop the cooking and keep the color. Roast the red pepper. Add corn, edamame, red pepper and black beans to the quinoa.
- For the dressing, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt in a small bowl. When ready to serve, pour dressing over quinoa and vegetables and toss gently to combine. Add cilantro and mix gently. Taste and add more salt and lime, if needed. Serve at room temperature.