Side Dish · Tested at home

Corn and Black Bean Quinoa Salad

Name: Corn and Black Bean Quinoa Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 1 can black beans, 15 ounces, drained and rinsed; 1 1/2 cups corn kernels, thawed if frozen; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/2 cup chopped fresh cilantro; Juice of 2 limes; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

This quinoa salad is hearty enough for lunch but works just as well as a side dish. Corn, black beans, cumin, cayenne, cilantro, onion, and garlic give the fluffy quinoa a savory Southwest inspired flavor that is good warm or chilled.

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Turn up the heat

Let’s cook.

Rinse the quinoa in a fine mesh strainer. Combine it with the water or broth in a saucepan and bring to a boil.
Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes. Fluff and cool for at least 10 minutes.
Whisk the lime juice, olive oil, cumin, salt, and black pepper in a large bowl.
Add the quinoa, black beans, corn, bell pepper, red onion, and cilantro. Toss until evenly coated.
Serve at room temperature or cover and chill before serving.

From Justin’s kitchen

Cooling the quinoa before mixing keeps the vegetables crisp and the herbs fresh. Refrigerate the salad for up to 4 days.

Corn and Black Bean Quinoa Salad

Ingredients

Let’s cook.

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