Corn & Black Bean Quinoa Salad

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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

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 -3 servings 1x

Description

You’ll love this yummy Corn & Black Bean Quinoa Salad Recipe! So easy and quick to prepare, and makes for an incredibly beautiful and delicious meal!

Scale

Ingredients

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

Instructions

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.

Notes

Recipe adapted from Closet Cooking

Ali’s Tip:

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. :)

posted on February 8, 2010 in Cinco de Mayo, Entrees / Main Dishes, Salads

13 Comments »

13 comments on “Corn & Black Bean Quinoa Salad”

The Nervous Cook — February 8, 2010 @ 9:55 pm Reply

Oh my goodness, I want to wear a dress that is basically all the colors of this salad. It’s gorgeous!
wic — February 9, 2010 @ 12:56 am Reply

this looks absolutely stunning. I will have to make it. I want to make it. wow its so pretty.
Lisa — February 9, 2010 @ 12:07 pm Reply

I’ve made something similar to this for awhile but use barley instead of quinoa. It is my favorite summer time salad – just love all the bright colors and it just tastea so fresh & healthy!
Erica — February 9, 2010 @ 1:22 pm Reply

This looks delicious! I just bought a huge bag of organic quinoa from Costco. Although the quinoa I purchased isn’t red….will that make a big difference in the recipe?
Misty — February 9, 2010 @ 2:22 pm Reply

Gorgeous! How can you not feel great after eating something so colorful and refreshing?
Erica — February 9, 2010 @ 2:33 pm Reply

I just finished making this and OMWord it’s fantastic!!!!
grace — February 10, 2010 @ 11:33 am Reply

that’s one heaping pile of deliciousness, ali. i love it.
Kevin — February 13, 2010 @ 11:11 am Reply

Your salad looks amazing! This s one of my favorites. It is so quick and easy and nice and tasty and healthy.
Jen @ My Kitchen Addiction — February 13, 2010 @ 10:24 pm Reply

This salad looks wonderful. I have been thinking about trying some new quinoa recipes, and I also have some corn in my freezer from last summer that I need to use up. I’m bookmarking this one to give it a try!
Nat — April 5, 2010 @ 5:55 pm Reply

Light and refreshing salad that has become one of our favorites! I just made it again today. Wonderful!
Josiah Griswell — February 12, 2012 @ 3:18 pm Reply

Awesome read. I just passed this onto a buddy who was doing some research on that. He actually bought me lunch as I found it for him! Thus let me rephrase: Thanx for lunch!
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Corn & Black Bean Quinoa Salad