Dressing: I used the amount on the right to double the dressing.
1 tablespoon fresh lime juice / 2 tablespoons fresh lime juice
1 tablespoon white vinegar / 2 tablespoon white vinegar
1/4 teaspoon dried oregano / 1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/4 cup hot sauce of your choice (I used a chili pepper sauce) optional
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad
1 cup quinoa, rinsed
1 cup cooked or canned black beans, drained
4 ears cooked corn, shucked (or 1 cup)
1 small red bell pepper, seeded and finely diced
3 scallions, finely minced
2 tablespoons minced fresh cilantro

1 tablespoon fresh lime juice / 2 tablespoons fresh lime juice 1 tablespoon white vinegar / 2 tablespoon white vinegar 1/4 teaspoon dried oregano / 1/2 teaspoon dried oregano 1/2 teaspoon cumin 1/4 cup hot sauce of your choice (I used a chili pepper sauce) optional 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup quinoa, rinsed 1 cup cooked or canned black beans, drained 4 ears cooked corn, shucked (or 1 cup) 1 small red bell pepper, seeded and finely diced 3 scallions, finely minced 2 tablespoons minced fresh cilantro

In a small seal-able container, combine lime juice, vinegar, oregano, salt, and pepper. Shake until emulsified and set aside.
Bring 2 cups of water to a boil in a small saucepan, add quinoa, reduce to heat to low, cover and simmer until quinoa is tender and all the water has been absorbed, about 15 minutes. Transfer the quinoa to a colander and rinse under cold running water. Drain thoroughly and transfer to a large bowl.
Add the black beans, corn, bell pepper, scallions and cilantro to the quinoa bowl. Pour in the dressing and toss to coat all the ingredients well. Chill in the refrigerator for at least an hour before serving.