Inspired by my favorite Lebanese restaurant, this extremely simple but super tasty Black Bean Corn and Quinoa Salad goes good with just about anything or can even be enjoyed as a complete meal, and is just as enjoyable any time of the year!
In a large mixing bowl, combine the cooked quinoa, corn kernels, black beans, olives, tomatoes, cucumbers, green onions and parsley. Set aside.
In a small glass measuring cup, combine olive oil, lemon juice, garlic, thyme, salt and pepper and whisk vigorously until well blended and slightly emulsified. Pour over the reserved salad and toss gently until fully combined.
Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.
This salad will keep well for 4-5 days in the refrigerator.
*Cook 1 cup of dry quinoa according to directions on package and let cool completely.