Prep: 1. Rinse black beans. 2. Cut/chop: bell pepper, cilantro, and corn. 3. Seed and mince jalapeño chilies. 4. Squeeze limes (need 5 tablespoons juice). 5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Set dressing aside. Make: 1. In a bowl wash quinoa until water runs clear and drain in a large fine sieve. 2. Add water (or use broth) and quinoa to saucepan and bring to a boil. 3. Lower heat, cover and cook 15 minutes. 4. Remove from heat and let stand covered for 5 minutes. 5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 6. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and cilantro and toss well. 7. Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.