Quinoa, Pepper, Black Bean, and Corn Salad - alive magazine

Ingredients

• 1 cup (250 mL) red bell pepper, finely diced
• 1 cup (250 mL) yellow bell pepper, finely diced
• 1 cup (250 mL) orange bell pepper, finely diced
• 1 cup (250 mL) corn
• 3/4 cup (180 mL) sliced red onion
• 14 oz (398 mL) can black beans, drained and rinsed
• 1 1/2 cups (350 mL) cooked quinoa
• 2 cups (500 mL) grape tomatoes
• 1/2 jalapeno pepper, de-seeded and very finely diced
• 1 cup (250 mL) chopped cilantro leaves and tender stems
• 1/2 tsp (2 mL) cumin
• 1/2 tsp (2 mL) chipotle powder
• 1/4 tsp (1 mL) salt
• 3 Tbsp (45 mL) extra-virgin olive oil
• 3 Tbsp (45 mL) lime juice