Pot luck with our veggies

We were invited to a fourth of July party, and I was asked to bring a side salad, but not a green salad. I browsed recipes and wondered how I could use up some of my fresh produce. I settled on a Black Bean Quinoa Salad, but wasn't satisfied with the one recipe I found, so I combined three recipes. Here's my version, which I took to the party and received compliments on:

Black Bean Quinoa Salad

1 cup quinoa
1 1/2 cups cold water
1/2 tsp. sea salt
2 cans black beans, drain and rinse well
1 cup chopped celery
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 large red bell pepper, diced
1 large green bell pepper, diced
2 tsp. cumin powder
2 tsp. coriander powder
1 cup chopped fresh cilantro
1 cup frozen corn, defrosted and warmed slightly
3 green onions, sliced thinly
Mix together:
6 tbsp. fresh lime juice
1/3 cup olive oil
1 tsp. sea salt
Directions: Soak the quinoa 1/2 hour in cold water, then rinse and drain. Place in 2 quart pot with water and salt. Bring to a boil, turn heat to low, cover and cook for 15 minutes. Remove from heat and allow to sit 5 minutes covered, then fluff gently with a fork and set aside to cool.
Dice vegetables and mix with black beans and spices. Gently combine cooked quinoa with the vegetables and beans in a large bowl. Pour lime juice and olive oil mixture over and mix in. Cover and chill. Serves 8-10.