PREPARATION

Soak the beans for at least 4 hours and then boil them (you may do this as well one day in advance).

While the beans cook, cook also quinoa: 2 parts water to 1 part quinoa, along with half a teaspoon of salt. After cooking, let quinoa cool down.

Wash tomatoes and peppers. Cut the tomatoes into halves, peppers into small cubes and put them together in a bowl. Strain the corn and mix among vegetables. Add the cooled quinoa and mix together with the cooled beans to salad.

Turn the olive oil, lemon juice, salt and pepper into vinegar, pour over the salad and mix well.

Eventually also add the chopped parsley and serve immediately.