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Latin American · Salad
Quinoa Salad with Black Beans and Corn
Fluffy quinoa folded with black beans, sweet corn, tomatoes and peppers, then dressed with lime, lemon and cumin. A sturdy make-ahead salad that works as a lunch or a side.
- YieldServes 4 to 6
- Hands-on25 min
- Total44 min
- Difficulty
Ingredients
- 1 cupquinoa, about 170 g, rinsed
- 2 cupswater
- 1 canblack beans, 425 g (15 oz), rinsed and drained
- 1 cupcherry tomatoes, about 150 g, halved
- 1 cupcorn kernels, about 150 g, frozen and thawed
- ½red bell pepper, small, cut into 6 mm pieces
- 4scallions, sliced
- 1jalapeño, small, seeded and mincedoptional
- 3 tbspflat-leaf parsley, minced
- 90 mlextra virgin olive oil
- 3 tbsplime juice
- 2 tbsplemon juice
- 1 tspground cumin
- to tastesalt
- to tasteblack pepper, freshly ground
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