Black bean and tomato quinoa salad

I've always loved this salad. Now that I'm eating low GI/GL, I may omit the sweetcorn from this recipe and serve side-dish portions alongside a protein and some green salad or other non-starchy vegetables.

Black-bean and tomato quinoa
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adapted from a recipe at: epicurious.com
Serving Size: 2 (main dish) or 4 (side dish)

Ingredients:

Dressing
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 tsp. cumin, ground
1 cloves garlic, crushed

Salad
1 cup quinoa
400 grams black beans, canned, rinsed and drained
4 medium tomatoes, diced
1 can niblets sweetcorn, small
4 spring onions, chopped
1/4 cup coriander leaves, finely chopped
lime wedges

Directions:

1. Whisk together lime zest and juice, oil, cumin, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the black beans, stir to mix, and set to one side.

2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

3. Place the quinoa and 1 1/2 cups of water in the rice cooker with a little salt. Commence cooking. When the cooker has finished, let it sit undisturbed for 5 minutes before fluffing the quinoa with a fork.

4. Add quinoa to the black beans and dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.  Serve with lime wedges.