Vegetarian Recipe: Quinoa, Corn, Black Bean Salad

Main dish gluten free quinoa salsa salad recipe & zesty lime dressing

Quinoa, Corn, Black Bean Salad: Delicious any time of year, perfect take-along recipe for work or school. Thanks to our friend Janiece P. for this tasty quinoa salad.

Total Prep And Cook Time: 45 Minutes

Yield: 4 servings

Nutrition Data Per 247g Serving: 271 cal, 40g carb, 9g fat, 302mg sodium, 8g fiber, 10g protein, low Cholesterol, good source Vit. C, Folate. Estimated glycemic load 16

Salad Ingredients:

• For The Dressing:
• 2 Tbsp olive oil
• 3 Tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 Tbsp chopped scallions
• 2 Tbsp chopped fresh cilantro or basil
• 1 Tbsp minced fresh jalapeño pepper
• 1 Tbsp minced fresh garlic heated until soft in 1 Tbsp olive oil
• Fresh ground black pepper to taste
• For The Salad:
• 2 - 3 cups cooked quinoa
• One 15 oz can black beans, rinsed and drained OR: 1 cup cooked black beans
• 2 ears fresh corn, cooked, and kernels stripped off OR: 1 cup frozen corn kernels
• 2 ripe plum tomatoes, chopped (about 3/4 cup
• 3/4 cup chopped bell pepper (red, green, orange, yellow or a mix)
• 1/2 cup chopped mango - fresh or dried (soaked)
• Lime wedges for garnish

Directions

1. 1 hr ahead: Soak dried mango in hot water if you're using it instead of fresh mango
2. 1 hr ahead: Cook quinoa if you haven't got any on hand
3. Dressing: Chop scallions, cilantro and jalapeño pepper
4. Combine with cumin, salt, pepper, olive oil & lime juice
5. Salad: Rinse and drain the black beans
6. Cook corn and slice off the kernels, OR: thaw 1 cup frozen corn
7. Chop tomatoes and peppers
8. Mix together cooked quinoa (press out any lumps), black beans, and veggies
9. Add the salad dressing and stir
10. Adjust seasonings to taste
11. Serve garnished with lime wedges
12. Cover and chill if you don't plan to eat the salad immediately

Cooking Tips:

When you're cooking quinoa - or any grain - make double, so you'll always have some cooked quinoa on hand to add to recipes like Quinoa Veggie Stir Fry, Breakfast Quinoa, or Quinoa Tofu Stuffed Peppers

Since there were no fresh mangos when we first made this recipe, we used soaked dried mangos, which worked perfectly. If you can't find any mangos, just leave them out.

Janiece recommends eating this quinoa salad within 12 hours for best taste. That means you could make it the night before to take with you the next day. If you have leftover cooked quinoa, canned beans and frozen corn, this quinoa salad recipe comes together very quickly!

                   

More Main Dish Salads:

Greek Tofu Salad Mango Quinoa Salad Mediterranean Rice Salad Quinoa Black Bean Salad Quinoa Lentil Salad Simple Quinoa Salad Back To Recipes Index Privacy Policy, Disclaimer Contact Us