Quinoa, Corn, and Bean Salad

Quinoa and corn salad detail

Quinoa, corn, and beans join forces with avocado to make a sturdy salad with southwestern flavors. Do try it with the optional jícama when this crispy veggie is in season; it adds a nice touch of texture and flavor. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.

Serves: 4 to 6

  • 3/4 cup raw quinoa, rinsed in a fine sieve
  • 1 cup halved yellow or red cherry tomatoes
  • 1 medium firm, ripe avocado, peeled and diced
  • 1/2 medium orange or yellow bell pepper, optional
  • 1 cup lightly cooked fresh or frozen corn kernels
  • 1 cup cooked or canned (drained and rinsed)  black or pinto beans
  • 1 cup peeled and diced jícama, optional
  • 2 scallions, green parts only, thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1/2 cup salsa (use your favorite variety)
  • 1 to 2 tablespoons extra-virgin olive oil, as desired
  • Juice of 1/2 to  lime, to taste
  • 1 teaspoon ground cumin
  • Salt and dried hot red pepper flakes to taste

Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a large mixing bowl to cool. If need be, speed up the cooling process by refrigerating for a while.

Once the quinoa is just warm, combine it with the remaining ingredients in the mixing bowl and stir together. Transfer to a serving container or serve straight from the mixing bowl.

Quinoa, corn, and black bean salad

Variation: Place each serving of this salad atop a bed of mixed baby greens, baby spinach, baby arugula, shredded romaine lettuce, or a combination.

image_pdfimage_print

2 comments on “Quinoa, Corn, and Bean Salad

  1. JennyG

    There is no need to add olive oil to this dish. Rely on the squirt of fresh juice from the lime (or a lemon) and the liquid from the salsa. If you crave the taste of fat, I suggest grinding some flax seeds and sprinkling them on top.
    To create a creamy sauce, blend raw cashews with a ripe mango and a splash of rice vinegar.

  2. Talia

    Made this tonight! So good. I added mango and subbed the bell pepper for jalepenos.
    I also added shrimp. It was amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>