South of the Border Spicy Quinoa Salad Recipe

Ingredients

• 2 cups water
• 1 cup dry quinoa, rinsed well
• ½ jalapeño or serrano pepper, seeds removed and finely chopped
• ⅓ cup fresh lime juice (approximately 2 to 3 limes)
• ¼ cup olive oil
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup fresh or thawed frozen corn kernels
• 1 medium tomato, seeded, finely chopped
• 1 medium cucumber, seeded, finely chopped
• 3 green onions, thinly sliced
• ¼ cup chopped Italian parsley
• ¼ cup chopped fresh mint leaves*