Updated: Apr 22
I do love a good salad! Full of hearty, fresh and in season flavor and mixing up what defines a "salad" by getting creative. Get ready for a salad upgrade with the Black Bean & Corn Quinoa Salad! Is it tasty? Yes! Simple to whip up in a jiffy? Absolutely! And it's nutritious too? Check, check and check! Gluten free, vegetarian and vegan, this is a grain that easily compliments a variety of dietary needs.
Did you know.... Quinoa is an excellent source of of magnesium, phosphorus, manganese and folate and a good source of protein, fiber, copper, and iron this is a complex carb you can feel good about. Get ready to give your salad an upgrade!
Juice of 1 lime (approximately 1 Tbsp.)
1 Tbsp. white vinegar
2 Tbsp. olive oil
1/4 tsp. sweet dried basil
2 Tbsp. minced cilantro, fresh
1 tsp. minced garlic
3 scallions, finely sliced
1 C whole kernel corn
1 C black beans, rinsed
1/2 yellow pepper, diced
1/2 orange pepper, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 C quinoa
Note: if you are not a fan of one of the bell pepper flavors, simply leave it out. I often make mine with just yellow and orange which I most often have on hand, and then use both peppers fully vs. only half.
In a small to medium saucepan bring 2 C water to a boil, add quinoa and reduce to low to simmer for approximately 15 minutes (or until all water is absorbed).
While quinoa is preparing, in a small sealable container (such as a small tupperware bowl) combine juice of lime, vinegar, olive oil, basil and garlic - shake well until blended and set aside.
In a large mixing bowl combine scallions, corn, black beans and diced pepper.
Once quinoa is done, allow to cool slightly (or run under cold water to speed up the cooling process).
Scoop cooled quinoa into large bowl containing corn and bean mixture, add lime mixture and stir to coat well.
Chill salad for at least 1 hour before serving.
Eat and Enjoy!