Both the ancient Mayans and Aztecs would have been familiar with the ingredients of this healthful and delicious main-meal salad. It calls for alkalizing corn, which combines beautifully here with beans, scallions, and several other zesty ingredients to make a salad that is as pretty as it is tasty and easy to make.
Mayan Supper Salad makes a great bring-along to backyard barbecues, too.
1 cup quinoa, well-rinsed
1/2 cup cooked or frozen and thawed corn kernels
2 tablespoons lemon or lime juice, divided
3 scallions, minced
1 tablespoon olive oil
Salt and freshly-ground black pepper, to taste
2 cups cooked black, pinto, or great northern beans, drained and rinsed if canned
1 large ripe tomato, peeled, seeded, and diced
1/4 cup chopped cilantro
1/4 cup unsalted sunflower seeds plus extra for garnish
1. In a medium saucepan, combine the quinoa and 2 cups of water; bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and allow to cool to room temperature.
2. Combine quinoa, corn, 1 tablespoon of the lemon juice, scallions, and oil in a bowl. Season to taste with salt and pepper.
3. In a separate bowl, combine the beans, tomato, remaining lemon juice, cilantro, and 1/4 cup sunflower seeds.
4. To serve, spread the bean mixture on a serving platter and mound the quinoa and corn on top. Garnish with additional sunflower seeds, if desired.
Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000). Copyright (c) 2000 by Rosemary Fifield. Reprinted by permission of Chelsea Green.
Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000).