1 cup quinoa
2 cups water
15 ozs black beans
15 ozs corn kernel whole
1 red bell pepper (large, chopped)
1 cup scallions (sliced)
1 cup fresh cilantro (chopped)
1/4 cup extra-virgin olive oil
1 tsp pepper
2 tsps garlic powder
1 tbsp chili powder
Cook quinoa as directed on package. Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.
Drain the black beans and the corn in a colander and rinse thoroughly with cold water. Pat dry with a paper towel, and pour the beans and corn into a large bowl. Add chopped red bell pepper, sliced scallions, and chopped cilantro.
In a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder. Pour the dressing over the salad, and toss well. Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.
Season to taste with additional black pepper, garlic powder, or chili powder.