Quinoa Black Bean Salad
1 1/2 cups quinoa 1 1/2 cups cooked black beans, rinsed if canned 1 1/2 tablespoons red-wine vinegar 1 1/2 cups cooked corn fresh or canned 3/4 cup finely chopped green bell pepper 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves) 1/4 cup finely chopped fresh cilantro For dressing 5 tablespoons fresh lime juice, or to taste 1 teaspoon salt 1 1/4 teaspoons ground cumin, or to taste 1/3 cup olive oil Cook quinoa in chicken broth, replacing the water in the package directions. Let stand 10 minutes after cooking is completed, then fluff with a fork. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and cilantro and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and ch...