corn & black bean quinoa salad
Whew! After a Super Bowl Sunday full of great friends, great laughs, and um…all of my favorite not-so-healthy processed dips and chips…thought it would be good to begin the week on a healthier note!
So gathered all of these yummy, colorful veggies to create this delicious quinoa salad. I saw a photo of the recipe on a blog months ago and could not get over how gorgeous it was! Love the colors, love the fresh, light ingredients, and love how simple it is to make!! The chipotle-lime dressing was an especially delightful finish.
So if you’re looking for a bright, fresh recipe to fend off the winter blues…or just a fabulous meal yearround…would highly recommend this one!
Corn & Black Bean Quinoa Salad
(Adapted from Closet Cooking)
- 1 cup red quinoa
- 2 cups water
- 1 cup black beans (or 1 (15 oz.) can, drained)
- 1 ear corn, grilled and kernels cut from cob (or 1 (15.25 oz.) can, drained)
- 1/2 red pepper, diced
- 1 jalapeno pepper, diced
- 1 green onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Tbsp. olive oil
- juice of 1 lime
- 1 chipotle in adobo sauce, minced (or 1/2 tsp. chipotle powder)
- 1 tsp. cumin
- 2 tsp. hot sauce (optional)
- salt and freshly ground black pepper to taste
Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
Mix the oil, lime juice, chipotle in adobo sauce, cumin, hot sauce (optional), salt and pepper in a small bowl.
Toss the salad in the dressing, and serve.
Feel free to use this recipe as a base for other salads! In place of the quinoa, you could easily insert some other whole grains, lettuce, rice, or pasta. :)