Bean Salad with Quinoa and Corn

For a “big” lunch, serve sliced ​​fried chicken breast with the salad.

Ingredients

• 150 g quinoa
• 100 g corn kernels
• 1 can (400 g) white beans
• 2 large tomatoes
• 1 small red sweet onion
• 1-2 green chili peppers
• juice and zest of 1 lime
• 1 small bunch of cilantro
• corn oil (preferably unrefined)
• salt, freshly ground black pepper

Directions

1. Cook the quinoa in salted boiling water according to package directions. Add corn kernels a few minutes before cooking. Place the corn quinoa on a sieve and cool.
2. For dressing, combine lime juice and zest, salt, pepper and 2 tbsp. l. oils. Peel the onion and cut into thin feathers. Put the onion in the dressing, stir and leave for 10-15 minutes.
3. Drain the beans in a colander. Cut the tomatoes into small pieces. Cut the chili in half lengthwise, remove the seeds and partitions if desired, and cut the flesh into thin strips. Chop the cilantro.
4. Combine all prepared ingredients and season with more salt, pepper and corn oil if desired.