Corn Quinoa Salad With Black Bean

Ah, Corn Quinoa Salad With Black Bean. This recipe is like a warm hug from the kitchen. It’s vibrant, flavorful, and so easy to whip up, making it a weeknight staple in my house. I first came up with this salad on a day when my fridge was looking a little bare. I had some leftover quinoa, a can of black beans, and a bag of frozen corn lurking in the back. With some chopping and some pantry staples, I transformed those simple ingredients into a side dish that surprised everyone at the table. It was so fresh, packed with protein and fiber, and bursting with the sweetness of the corn.

This recipe is a testament to the power of simple ingredients and a little creativity. It’s also incredibly versatile. Don’t have red bell pepper? No problem! Use chopped tomatoes or even a diced avocado for a creamy twist. Is Cilantro not your thing? Try chopped parsley or even a sprinkle of fresh mint.

So, grab your favorite mixing bowl, and let’s get cooking!

Ingredients

  • 2 cups chicken broth
  • 1 cup uncooked quinoa
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • 1 teaspoon red wine vinegar
  • Zest of 1 lime
  • ½ teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 small red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • ¼ cup chopped fresh cilantro
  • Salt and ground black pepper to taste

Instructions for Corn Quinoa Salad With Black Bean

  • Cook the Quinoa
    • In a saucepan, combine the chicken broth and quinoa.
    • Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed.
    • Fluff the quinoa with a fork and set aside to cool slightly.
  • Prep the Veggies: While the quinoa cooks, chop the red bell pepper, red onion, and cilantro.
  • Whisk the Dressing: In a small bowl, whisk together the lime juice, red wine vinegar, lime zest, cumin, and avocado oil—season with a pinch of salt and pepper.
  • Assemble the Salad: In a large bowl, combine the cooked quinoa, frozen corn (no need to thaw!), black beans, chopped vegetables, and fresh cilantro. Pour the dressing over the salad and toss gently to coat.
  • Season and Serve: Taste the salad and adjust the seasoning with salt and pepper. Serve immediately at room temperature, or chill for a refreshing side dish.

Serving and Prep Time

This recipe yields approximately 4-6 servings. Preparing takes about 30 minutes, making it a perfect weeknight meal option.

Side Dish Ideas for Corn Quinoa Salad With Black Bean

This Black Bean and Corn Quinoa Salad can be enjoyed as a light lunch or a hearty side dish. Here are a few pairing suggestions:

  • Grilled chicken or fish
  • Baked sweet potato
  • A dollop of plain Greek yogurt

Conclusion

This Black Bean and Corn Quinoa Salad is a delicious and healthy way to incorporate protein, fiber, and fresh vegetables into your diet. It’s easy to customize, versatile, and perfect for any occasion. So, next time you’re looking for a quick and satisfying meal, try this recipe!

FAQs:

Can I use vegetable broth instead of chicken broth? 

Absolutely! This recipe is easily adaptable to vegetarian or vegan diets. Just swap the chicken broth for your favorite vegetable broth.

Don’t have fresh lime? 

No worries! Use 2 tablespoons of bottled lime juice instead.

What other vegetables can I add? 

Chopped cucumber, chopped tomatoes, or even a handful of chopped spinach would all be delicious additions to this salad.

 

 

I hope you enjoy this recipe as much as I do! Let me know in the comments below what variations you try and what your favorite way to enjoy this Black Bean and Corn Quinoa Salad is.

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