For the Salad:

• 1 jalapeno pepper, seeded and finely diced
• 1 small red onion, finely diced
• 4 green onions, chopped finely
• 1/2 a bunch of cilantro, chopped finely
• 1 cup quinoa (2 cups cooked), cooked as per package instructions (in chicken or vegetable stock) and cooled
• 2 cups of frozen sweet corn, blanched in hot water
• 500 ml can of black beans , rinsed and drained
• 1 red bell pepper, diced

For the Dressing:

• 1/3 cup of apple cider vinegar
• 1/3 cup of extra virgin olive oil
• 1 tbsp dijon mustard
• juice of 1/2 a lemon, or a tbsp of bottled lemon juice
• 3 tbsp honey
• 1 tsp of ground cumin
• Salt and Black Pepper

Instructions:

Combine all dressing ingredients in a large bowl. Add the jalapeno, red onion, green onion, cilantro and let sit while quinoa cooks and cools. Cook the quinoa in chicken or vegetable stock as per the package instructions, and when it is ready cool it by either placing the pot in cold water and frequently string and changing the water out until cool. Another option would be to make extra the day before to have leftovers to make salads like this one, rice or other grain like barley or millet could be used instead of quinoa. Mix all reaming ingredients in the bowl to distribute the dressing evenly throughout the salad.

This salad is best if left to mingle in the fridge overnight, but it’s great right away also. Enjoy!