Ingredients Grains Grain Salads Quinoa, Corn and Black Bean Salad 5.0 (4,885) Add your rating & review In summer, make this with fresh, sweet corn; frozen corn works fine in the winter. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Total Time: 20 mins Yield: 4 to 6 Ingredients 1 cup quinoa 1/4 cup finely chopped red onion 1 jalapeño, stemmed, seeded and finely chopped 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 1/2 teaspoon cumin Salt Freshly ground black pepper 1 (15-ounce) can black beans, rinsed and drained 1 cup cooked corn kernels 1/4 cup chopped fresh cilantro leaves Directions Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse). Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve. While the quinoa cooks, stir together the onions, jalapeño, olive oil, lime juice and cumin in a large bowl. Season to taste with salt and pepper. Add the warm quinoa to the dressing, along with the black beans, corn and cilantro. Toss gently to combine. Serve warm or at room temperature. Make Ahead The salad can be made up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature before serving. Rate it Print