Black Bean, Quinoa, and Peppers salad

Ingredients

• 2 pounds black beans
• 1/2 or 1 serrano pepper
• 1 pound corn kernels
• 3 roasted poblano peppers, seeds and skin removed
• 3 roasted red peppers, seeds and skin removed
• 3 small yellow onions or 2 large one
• 1 cup cotija cheese (or other hard cheese, grated, or crumbled salty softer cheese like feta)
• 1/4 cup lime juice
• 1/2 cup olive oil
• 1 cup quinoa
• 1/2 cup minced cilantro
• 1 teaspoon cumin 

Directions

Wash and drain the beans and put them in a saucepan. Cut up the pasilla pepper (or jalapenos, if using them) and add to the pot. Make the pieces large so you can retrieve them later.  Cover the beans with water by 1" in a saucepan, bring to a boil, reduce to a simmer and cook until tender, but not mushy, maybe 15-20 minutes. Drain and remove the peppers from the beans. Dice the poblano, red peppers and onions all to about 1/2 inch pieces. Rinse the onion in a strainer under cold water to remove some of the sulfurous bite. In a dry skillet, roast the corn until it browns over high heat, stirring and tossing frequently, but don't burn it. Take the corn out when you have some nice brown spots on most kernels. Mince the garlic and put it in the skillet with a teaspoon of olive oil for about two minutes over high heat - just enough to soften it up, not enough to burn it or caramelize. In a small pot, combine one cup of quinoa with a cup and a half of water. Bring to a boil, reduce to a simmer, and cook until all the water is absorbed - maybe 12 minutes. Mix the corn, peppers, onions, quinoa, garlic, and beans together and toss well. Add the olive oil, cheese, lime juice, cumin, and cliantro. Salt and pepper to taste. Put in a refrigerator to cool for at least an hour before serving. If you'd like, add diced avocado, tomato, mango, or papaya as mentioned earlier.