Inca Salad - cooking recipe

Ingredients

2 cups quinoa, cooked
1 cup frozen corn
1 (16 ounce) can pink beans, drained and rinsed
1 tomatoes, chopped
1 bunch green onion, chopped
1/4 cup cilantro or 1/4 cup Italian parsley, chopped
2 tablespoons lemon juice
1 teaspoon cumin, ground
Tabasco sauce

Preparation

Combine all ingredients.
Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.