Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups quinoa	Uncooked
2 cups canned low sodium black beans	Rinsed
2 tablespoons red-wine vinegar
1 cup frozen corn	Thawed
¾ cup bell pepper	Washed, trimmed and finely chopped
1 teaspoon paprika
¼ cup  lime juice
1 teaspoon salt
1 teaspoon ground cumin, or to taste
¼ cup olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook quinoa according to manufactures instructions.
2	While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
3	Transfer quinoa to a large bowl and cool.
4	Add beans, corn, bell pepper and paprika and toss well.
5	Make dressing in a small bowl by whisking together lime juice, salt and cumin and add oil in a stream, whisking.
6	Drizzle dressing over salad and toss well with salt and pepper to taste. Chill.