Southwest Quinoa Salad

How to make Southwest Quinoa Salad Recipe - This is a great salad to prepare the day before serving, as it tastes better the longer it marinates in its dressing.

2 cups quinoa
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained
1 cup halved cherry tomatoes
1 6-ounce can small pitted ripe black olives
1⁄2 cup finely chopped mini sweet peppers
1⁄2 cup chopped fresh cilantro leaves
1 1⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup extra-virgin olive oil
1⁄4 cup fresh lime juice
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon ground cumin

1. Rinse the quinoa in warm water and bring 4 cups of water to a boil in a 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat until the water is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, and let stand for 15 minutes. Transfer to a large mixing bowl. Add the black beans, corn, tomatoes, olives, sweet peppers, cilantro, 1 teaspoon of the salt, and the pepper and stir to combine.

2. To make the dressing, add the olive oil, lime juice, sugar, cumin, and the remaining 1⁄2 teaspoon salt to a medium bowl, whisk to combine, then pour over the quinoa and stir to combine. Serve at room temperature or refrigerate until ready to serve.