Difficulty: Easy - for beginners
Dietary guidance: v v n g d
1 cup quinoa cooked in 2 cups carrot juice
1 can cooked black beans, drained and rinsed
1 (16 oz.) bag frozen cooked corn
1 medium finely chopped red bell pepper
¼ to 1/3 cup pickled jalapeño chilies, minced
¼ cup finely chopped fresh parsley and/or cilantro
½ cup plus, fresh lime juice, about 2 fresh limes
2 teaspoons salt, fresh ground pepper to taste
3 teaspoons ground cumin, or to taste
2/3 cup olive oil
Shake in covered jar or whisk together until emulsified.
Mix together well with dressing and chill 4 hours or overnight. Better the longer it marinates. Serves 6 to 8 as light lunch or as a side dish for fish or chicken. I serve it on butter lettuce cups or red leaf lettuce for a lunch entrée.